Physicochemical characterisation of iron (hydr)oxides and nanocellulose for food applications : insights from electron microscopy to support risk assessment in the European regulatory framework
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Antwerp, University of Antwerp, Faculty of Science, Department of Physics, 2026,xxxiv, 273 p.
Physicochemical characterisation of iron oxides and hydroxides applied as food additive E 172
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Food Chemistry: X - ISSN 2590-1575-37 (2026) p.