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Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles
Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the applica...
Zapisane w:
| Wydane w: | NPJ Sci Food |
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| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Nature Publishing Group UK
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6548419/ https://ncbi.nlm.nih.gov/pubmed/31304248 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-017-0005-1 |
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