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Koster, S. (author), Boobis, A.R. (author), Cubberley, R. (author), Hollnagel, H.M. (author), Richling, E. (author), Wildemann, T. (author), W├╝rtzen, G. (author), Galli, C.L. (author)
Unknown substances, not previously observed, are frequently detected in foods by quality control laboratories. In many cases, the assessment of these 'new' substances requires additional chemical analysis for their identification prior to assessing risk. This identification procedure can be time-consuming, expensive and in some instances...
article 2011