Author:
Areekal Neha N.,Ramachandran Vaishak,Jayakumar Anirudh,Haponiuk Józef T.,Thankachan Roshin
Reference63 articles.
1. Skovgaard N.(2003).Safety evaluation of certain mycotoxins in food: Prepared by the fifty‐sixth meeting of the joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Food Additives Series: 47; FAO Food and Nutrition Paper: 74; IPCS‐International Programme on Chemical Safety WHO Geneva 2001 701 pages; WHO ISBN 92 4 166047 3 Int. J. Food Microbiol. 81(2). 176 ISSN 0168‐1605 https://doi.org/10.1016/S0168‐1605(02)00160‐5.
2. Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to L-Carnitine-L-tartrate for use in foods for particular nutritional purposes
3. Characterization of short chain fatty acid microcapsules produced by spray drying
4. Biotechnological production of flavours and fragrances
5. Bioflavours and fragrances via fermentation and biocatalysis
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献