Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project
Lorenza Mistura(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Catherine Leclercq(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), Karl‐Heinz Engel(Technical University of Munich), Stefania Sette(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione), John Mehegan(University of Bath), Cian O’Mahony(Creme Global (Ireland))
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