文献
J-GLOBAL ID:201702247450686547
整理番号:17A0409246
中国産アルコール飲料中のカルバミン酸エチル:レベル,食事摂取,及びリスク評価【Powered by NICT】
Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment
著者 (6件):
Chen Dawei
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China)
,
Ren Yiping
(Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China)
,
Zhong Qiding
(China National Institute of Food and Fermentation Industries, Building 6, No.24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China)
,
Shao Yi
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China)
,
Zhao Yunfeng
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China)
,
Wu Yongning
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, China)
資料名:
Food Control
(Food Control)
巻:
72
号:
PB
ページ:
283-288
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)