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2. Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners. Bemrah N; Leblanc JC; Volatier JL Food Addit Contam Part B Surveill; 2008; 1(1):2-14. PubMed ID: 24784532 [TBL] [Abstract][Full Text] [Related]
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