Ethylene oxide residues in spices, herbs, and related processed foods.
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| Title: | Ethylene oxide residues in spices, herbs, and related processed foods. |
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| Authors: | Lee NY; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Lee JWL; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wong MLS; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wee S; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Shen P; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wu Y; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Chng KR; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Biological Sciences, National University of Singapore, Singapore, Singapore., Chan JSH; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Food Science & Technology, National University of Singapore, Singapore, Singapore. |
| Source: | Food additives & contaminants. Part B, Surveillance [Food Addit Contam Part B Surveill] 2025 Sep; Vol. 18 (3), pp. 245-251. Date of Electronic Publication: 2025 Mar 21. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Taylor & Francis Country of Publication: England NLM ID: 101317183 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1939-3229 (Electronic) Linking ISSN: 19393210 NLM ISO Abbreviation: Food Addit Contam Part B Surveill Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 1939-3229 |
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| DOI: | 10.1080/19393210.2025.2479232 |
