Sulfur dioxide residue in sulfur-fumigated edible herbs: The fewer, the safer?
Abstract
The residual content of sulfur dioxide is frequently regarded as the exclusive indicator in the safety evaluation of sulfur-fumigated edible herbs. To examine the feasibility of such assessment criteria, here the variations in residual sulfur dioxide content during sulfur-fumigation and the potential mechanisms involved were investigated, using Angelicae Sinensis Radix (ASR) as a model herb. The residual sulfur dioxide content and ten major...
Paper Details
Title
Sulfur dioxide residue in sulfur-fumigated edible herbs: The fewer, the safer?
Published Date
Feb 1, 2016
Journal
Volume
192
Pages
119 - 124
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