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biomedich-837	doi.org	https://doi.org/10.1155/2017/8763793
biomedich-837	doi.org	https://doi.org/10.1016/0003-9861(59)90090-6
biomedich-837	doi.org	https://doi.org/https://doi.org/10.1016/j.tox.2020.152557
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biomedich-837	doi.org	https://doi.org/10.3390/foods11152361
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biomedich-837	doi.org	https://doi.org/10.1155/2012/736837
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biomedich-837	doi.org	https://doi.org/https://doi.org/10.1016/j.scitotenv.2018.04.004
biomedich-837	doi.org	https://doi.org/10.4061/2011/457327
biomedich-837	doi.org	https://doi.org/10.1016/j.ibmb.2010.07.007
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biomedich-837	doi.org	https://doi.org/10.1016/j.tox.2021.152959
biomedich-837	doi.org	https://doi.org/10.1002/em.20149
biomedich-837	doi.org	https://doi.org/10.1016/bs.ant.2020.11.002
biomedich-837	doi.org	https://doi.org/https://doi.org/10.1016/j.foodchem.2008.03.078
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biomedich-837	doi.org	https://doi.org/10.1080/15287394.2014.866927
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