机译:发酵食品和饮料中的氨基甲酸乙酯:2007-2008年香港人口的饮食暴露
Centre for Food Safety, Food and Environmental Hygiene Department, 43 /F Queensway Government Offices, 66 Queenswav, Hong Kong, China;
Food Research Laboratory, Food and Environmental Hygiene Department, 4/F Public Health Laboratory Centre, 382 Nam Cheong Street, Hong Kong, China;
Food Research Laboratory, Food and Environmental Hygiene Department, 4/F Public Health Laboratory Centre, 382 Nam Cheong Street, Hong Kong, China;
Centre for Food Safety, Food and Environmental Hygiene Department, 43 /F Queensway Government Offices, 66 Queenswav, Hong Kong, China,School of Public Health, Peking University, 38 Xue Yuan Road, Beijing 100083, China;
Centre for Food Safety, Food and Environmental Hygiene Department, 43 /F Queensway Government Offices, 66 Queenswav, Hong Kong, China;
Centre for Food Safety, Food and Environmental Hygiene Department, 43 /F Queensway Government Offices, 66 Queenswav, Hong Kong, China;
Centre for Food Safety, Food and Environmental Hygiene Department, 43 /F Queensway Government Offices, 66 Queenswav, Hong Kong, China;
beverages; processed foods; process contaminants; ethyl carbamate;
机译:饮食中韩国人从发酵食品和酒精饮料中摄入氨基甲酸乙酯的概率性饮食
机译:来自中国浙江省发酵食品和饮料中氨基甲酸乙酯的调查。
机译:香港成年人的饮食对多溴二苯醚的摄入:首次香港总饮食研究的结果
机译:香港一般人口的个人细颗粒物(PM_(2.5))质量和成分暴露:变异性和影响因素
机译:两代香港华裔女性的西方饮食模式特征及其与媒体曝光的关系。
机译:韩国销售的酒精饮料和发酵食品中氨基甲酸乙酯的含量测定
机译:六亚甲基二异氰酸酯(HDI)和HDI-乙醇氨基甲酸酯单体,六亚甲基双(氨基甲酸乙酯)(HDC)的急性,时间加权暴露