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October 20, 2022Frontiers in NutritionOpen Access

Risk–Benefit assessment of foods: Development of a methodological framework for the harmonized selection of nutritional, microbiological, and toxicological components

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Authors

GBGéraldine BouéInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementEVErmolaos VerverisEuropean Food Safety AuthorityANAikaterini NiforouNational and Kapodistrian University of Athens

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Boué et al. (2022) studied this question.

synapsesocial.com/papers/6a6f6fb9439bab0cabc2cab1https://doi.org/10.3389/fnut.2022.951369
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