Investigation on the establishment of dietary exposure assessment parameters of food contact materials for candies and chocolates in China

doi:10.13995/j.cnki.11-1802/ts.027426

JIA Haixian, YANG Daoyuan, ZHANG Nan, LI Liping, ZHAO Rong, ZHAO Yao, LIU Wei, SUI Haixia

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 238-245.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 238-245. DOI: 10.13995/j.cnki.11-1802/ts.027426

Investigation on the establishment of dietary exposure assessment parameters of food contact materials for candies and chocolates in China

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 238-245 https://doi.org/10.13995/j.cnki.11-1802/ts.027426

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Received	Revised	Published
2021-03-19	2021-04-30	2022-04-15
Issue Date
2022-04-27

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