作者：
Cockburn,A. [1]
;
Bradford,R. [2]
;
Buck,N. [3]
;
Constable,A. [4]
;
Edwards,G. [5]
;
Haber,B. [6]
;
Hepburn,P. [7]
;
Howlett,J. [8]
;
Kampers,F. [9]
;
Klein,C. [10]
;
Radomski,M. [11]
;
Stamm,H. [12]
;
Wijnhoven,S. [13]
;
Wildemann,T.
作者单位：
BASF SE, Nutrition and Health, G-ENH/R - F31, 68623 Lampertheim, Germany
[1]
Trinity College Dublin, School of Pharmacy and Pharmaceutical Sciences, Dublin 2, Ireland
[2]
Unilever, Safety and Environmental Assurance Centre, Colworth House, Sharnbrook, Bedfordshire MK44
[3]
Institute for Health and Consumer Protection, European Commission - Joint Research Center, Via E
[4]
63 Woodlands Road., Sonning Common, Reading, Berkshire, RG4 9TD, United Kingdom
[5]
74 West Hill, Wembley Park, Middlesex HA9 9RS, United Kingdom
[6]
University of Newcastle, School of Biology, Ridley Building, Newcastle Upon Tyne NE1 7RU, United
[7]
National Institute of Public Health and Environment, RIVM/SIR pb6, P.O. Box 1, 3720 BA Bilthoven
[8]
Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, Netherlands
[9]
Institute for Reference Materials and Measurements (IRMM), European Commission - Joint Research
[10]
ILSI Europe, Avenue E. Mounier 83, Box 6, 1200 Brussels, Belgium
[11]
DSM, P.O. Box 3255, 4002 Basel, Switzerland
[12]
Nestlé Research Centre, Vers-Chez-les-Blanc, 1000 Lausanne 26, Switzerland
[13]
发布时间
2013-11-20
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