Pyrrolizidine alkaloid contamination in food: current research on levels, detection techniques, and risk assessment
Pyrrolizidine alkaloids （PAs） are a class of naturally occurring toxic compounds widely distributed in plants， primarily transmitted and bioaccumulated through the food chain. They have been detected in various food products including tea， honey， cereals， and traditional herbal medicines. The contam...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The Editorial Office of Chinese Journal of Food Hygiene
2025-05-01
|
| سلاسل: | Zhongguo shipin weisheng zazhi |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.zgspws.com/zgspwszz/article/abstract/202505013?st=article_issue |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|