Nanosized Particles of Synthetic Silicon Dioxide Delay the Regeneration of Gastric Ulcers Created by N-Methyl-N'-Nitro-N-Nitrosoguanidine and Induce Hyper-Trophic Gastritis-like Symptoms
Synthetically produced silicon dioxide used as a food additive exhibits nanoparticle size and shape during the early stages of manufacturing. Even when processed into food products, these nanoparticles are detected. Although processing food ingredients into nanoparticles can improve absorption rates...
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| Format: | Book |
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MDPI AG,
2024-04-01T00:00:00Z.
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A1234.567 |
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