Determination and Risk Assessment of Flavor Components in Flavored Milk

This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%),...

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Detalles Bibliográficos
Autores principales: Chen, Baorong, Wang, Xiaodan, Zhang, Yumeng, Zhang, Wenyuan, Pang, Xiaoyang, Zhang, Shuwen, Lu, Jing, Lv, Jiaping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252675/
https://www.ncbi.nlm.nih.gov/pubmed/37297397
http://dx.doi.org/10.3390/foods12112151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252675/
https://www.ncbi.nlm.nih.gov/pubmed/37297397
http://dx.doi.org/10.3390/foods12112151

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