换一批
换一批Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production.
作者：
关键词
BLE, Federal Office for Agriculture and FoodBMEL, Federal Ministry of Food and AgricultureBfR MEAL StudyBfR, German Federal Institute for Risk AssessmentCa, CalciumCalciumCalcium (PubChem CID5460341)ICP-MS, Inductively coupled plasma mass spectrometryK, PotassiumKg, KilogramLOD, Limit of QuantificationLOQ, Limit of DetectionMEAL, Meals for exposure assessment and analysis of foodsMg, MilligramNEMONIT, German National Nutrition MonitoringNVS, German National Nutrition SurveyOrganic and conventional type of productionP, PhosphorusPhosphorusPhosphorus (PubChem CID5462309)PotassiumPotassium (PubChem CID5462222)RegionalitySD, Standard deviationSeasonalityTDS, Total diet studyTotal diet studyUB, Upper boundUnprepared and prepared foodsVELS, Verzehrsstudie zur Ermittlung der Lebensmittelaufnahme von S?uglingen und Kleinkindern (a nutrition survey for children)mLB, Modified lower boundmin, Minutesml, Millilitersn, Numberp, P value for significancev/v, Volume percentw/w, Weight by weight
DOI
10.1016/j.fochx.2022.100221
PMID
35498977
发布时间
2022-07-16
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Food chemistry
2022年13卷
100221页
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