Chromium level and intake from Chinese made tea

Food Additives and Contaminants: Part B Surveillance

Volumn 6, Issue 4, 2013, Pages 289-293

  Li, Wei hao ^a,b   Zhou, Hai ping ^c   Li, Ning ^a   Wang, Sai di ^a   Liu, Xiao juan ^b   Jin, Zeng jun ^b   Bu, Yan zhen ^d   Liu, Zhi xue ^a  

^a TONGJI UNIVERSITY   (China)

^b Handan Municipal Center for Disease Control and Prevention   (China)

^c Handan Municipal Information Industry Bureau   (China)

^d HENAN NORMAL UNIVERSITY   (China)

Author keywords

chromium; intake; safety; tea; tea infusion

Indexed keywords

BLACK TEA; CR CONCENTRATION; GREEN TEA; INTAKE; PU-ERH TEAS; TEA; TEA INFUSION;

ACCIDENT PREVENTION; CHROMIUM COMPOUNDS;

CHROMIUM;

CAMELLIA SINENSIS;

CHROMIUM; TEA;

ADULT; CHEMISTRY; CHILD; CHINA; FOOD ANALYSIS; FOOD CONTAMINATION; HUMAN; TEA;

ADULT; CHILD; CHINA; CHROMIUM; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS; TEA;

EID: 84889666577     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2013.822934     Document Type: Article

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