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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 1
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Original Articles

Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances

A. Raffo National Research Institute on Food and Nutrition (INRAN), Via Ardeatina 546, I-00178, Rome, ItalyCorrespondence[email protected]
,
A. D’Aloise Department of Chemistry, University of Rome ‘La Sapienza’, Roma 62, P.le Aldo Moro 5, I-00185, Rome, Italy
,
A.D. Magrì Department of Chemistry, University of Rome ‘La Sapienza’, Roma 62, P.le Aldo Moro 5, I-00185, Rome, Italy
&
C. Leclercq National Research Institute on Food and Nutrition (INRAN), Via Ardeatina 546, I-00178, Rome, Italy
Pages 43-53 | Received 12 Jul 2011, Accepted 11 Sep 2011, Published online: 01 Nov 2011

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