Assessment of Exposure to Aluminum through Consumption of Noodle Products.

Kongta, Nalinrat; Judprasong, Kunchit; Chunhabundit, Rodjana; Sirivarasai, Jintana; Karnpanit, Weeraya

Kongta, Nalinrat; Judprasong, Kunchit; Chunhabundit, Rodjana; Sirivarasai, Jintana; Karnpanit, Weeraya.

Afiliação

Kongta N; Master of Science Program in Nutrition, Faculty of Medicine, Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, Thailand.
Judprasong K; Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand.
Chunhabundit R; Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand.
Sirivarasai J; Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand.
Karnpanit W; School of Science, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia.

Foods ; 12(21)2023 Oct 30.

Article em En | MEDLINE | ID: mdl-37959078

Palavras-chave

Al-containing food additives; aluminum; noodle products; risk assessment

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Tailândia

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