Food Colors’ Dietary Exposure in the Brazilian Population Using the 2008–2009 and 2017–2018 POF Food Consumption Databases
Two out of the four steps of risk assessment for chemical substances in food, i.e., exposure assessment and risk characterization, merit regional evaluation based on current legislation and local food consumption data. Therefore, mean and high exposures to food colors were estimated in Brazil using...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-12-01
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| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/13/24/4006 |
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