Assesing the behaviour of particulate/nanoparticulate form of E171 (TiO2) food additive in colored chocolate candies before and after in vitro oral ingestion by spICP-MS, TEM and cellular in vitro models

  1. Espada-Bernabé, E.
  2. Moreno-Martín, G.
  3. Gómez-Gómez, B.
  4. Madrid, Y.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Año de publicación: 2024

Volumen: 432

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2023.137201 GOOGLE SCHOLAR
Fuente de los datos: Scopus