Kramer, Nynke I.
Hoffmans, Yvette
Wu, Siyao
Thiel, Anette
Thatcher, Natalie
Allen, Timothy E. H.
Levorato, Sara
Traussnig, Heinz
Schulte, Stefan
Boobis, Alan
Rietjens, Ivonne M. C. M.
Vinken, Mathieu
Funding for this research was provided by:
ILSI Europe (Task Force “New approaches to chemical risk assessment for foods, food ingredients”)
Article History
Received: 16 April 2019
Accepted: 17 June 2019
First Online: 29 June 2019