Towards harmonisation in food authentication: How to establish maximum tolerable levels of food adulterants?

Trends in Food Science & Technology 2026

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Authors: Nicolai Zederkopff Ballin, Kristian Holst Laursen, Alīna Mihailova, Janet Riedl

DOI: 10.1016/j.tifs.2026.105609

Cited by: 1

References: 13

Fields of Study & Subjects

Identification and Quantification in Food Melamine detection and toxicity Pharmaceutical Quality and Counterfeiting

References 13