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State of the art in benefit–risk analysis: Food microbiology

✍ Scribed by S.H. Magnússon; H. Gunnlaugsdóttir; H. van Loveren; F. Holm; N. Kalogeras; O. Leino; J.M. Luteijn; G. Odekerken; M.V. Pohjola; M.J. Tijhuis; J.T. Tuomisto; Ø. Ueland; B.C. White; H. Verhagen

Book ID
116463826
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
213 KB
Volume
50
Category
Article
ISSN
0278-6915

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## Abstract The establishment of functional effects due to variation in concentrations of micronutrients in our diet is difficult since they are often not immediately recognized as being healthy or unhealthy. Indeed, effects induced by micronutrients are hard to identify and therefore the establish