【序号】：1 Wiely出版 【作者】： Fien Van Lancker, An Adams,Agnieszka Owczarek, Bruno De Meulenaer, Norbert De Kimpe 【题名】： Impact of various food ingredients on theretention of furan in foods 【期刊】： Molecular Nutrition & Food Research， SpecialIssue: Special: The Maillard Reaction in Food and Medicine Current Status andFuture Aspects 【年、卷、期、起止页码】： 2009，Volume 53, Issue 12, pages 1505–1511, 【全文链接】：DOI: 10.1002/mnfr.200800565
【序号】：2 【作者】：A Becalski, S Hayward, T Krakalovich, L Pelletier, V Roscoe, E Vavasour 【题名】：Development of an analytical methodand survey of foods for furan, 2-methylfuran and 3-methylfuran with estimatedexposure 【期刊】：Food Additives &Contaminants Part A Chem Anal Control ExpoRisk Assess 【年、卷、期、起止页码】：2010 Jun ;27 (6):764-75 【全文链接】：
【序号】：3 【作者】：Dirk W Lachenmeier, HelmutReusch, Thomas Kuballa 【题名】：Risk assessment of furan incommercially jarred baby foods, including insights into its occurrence andformation in freshly home-cooked foods for infants and young children 【期刊】：Food Additives &Contaminants Part A Chem Anal Control Expo Risk Assess 【年、卷、期、起止页码】：2009 Jun ;26 (6):776-85 【全文链接】：
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