:

Wenjun Li1, Junlong Chen2, Qianqian Bie2

  • 1College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China; Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.

Food chemistry
|June 13, 2024
PubMed
概括

有机酸盐 (OPEs) 构成食品安全风险,其中谷物,乳制品和肉类的污染率最高. 虽然目前的暴露低于安全值,但婴儿和儿童面临更高的风险,需要更新标准.

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