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Authors :
Li P; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Institute of Biological Resource, Jiangxi Academy of Sciences, Nanchang, Jiangxi 330096, China.
Subjects: Food Additives*/Food Additives*/Food Additives*/adverse effects ; Gastrointestinal Microbiome*/Gastrointestinal Microbiome*/Gastrointestinal Microbiome*/drug effects ; Gastrointestinal Microbiome*/Gastrointestinal Microbiome*/Gastrointestinal Microbiome*/physiology
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Source:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 114998. Date of Electronic Publication: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication:
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Authors :
Lu Y; State Key Laboratory Base of Novel Functional Materials and Preparation Science, School of Materials Science & Chemical Engineering, Ningbo University, Ningbo 315211, China; Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
Subjects: Food Additives*/Food Additives*/Food Additives*/analysis ; Limit of Detection*; Catalysis
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Source:
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2024 Nov 15; Vol. 321, pp. 124703. Date of Electronic Publication: Publisher: Elsevier Country of Publication: England NLM ID: 9602533 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-3557
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Source:
Funk & Wagnalls New World Encyclopedia. 2018, 1p.
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