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  • Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment
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Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment

Cartus, Alexander T.; Lachenmeier, Dirk W.; Guth, Sabine; Roth, Angelika; Baum, Matthias; Diel, Patrick; Eisenbrand, Gerhard; Engeli, Barbara; Hellwig, Michael; Humpf, Hans‐Ulrich; Joost, Hans‐Georg;
GND
124606687
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Germany
Kulling, Sabine E.; Lampen, Alfonso; Marko, Doris;
GND
114280789
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food
Steinberg, Pablo; Wätjen, Wim; Hengstler, Jan G.; Mally, Angela

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Published in:
Molecular nutrition & food research
Vol. 67, (2023), H. 23 articlenr.:2200661p. 1-29
Volume:
67, (2023)
No.:
23
Date Issued:
15.10.2023
DOI:
10.1002/mnfr.202200661
Language:
English
Type of Resource:
Text
Publisher:
Wiley
DDC subject of DNB:
610 Medical sciences, Medicine, Nutrition
URL:
https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202200661
Link to Raw Object:
https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/mnfr.202200661
Institution:
Max Rubner-Institut, Department of Safety and Quality of Fruit and Vegetables
Physical Location:
W3379
Institution:
Max Rubner-Institut, Leitungsbereich

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