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Kühne F, Biedermann M, Eicher A, Felder F, Sander S, Schmidt R, Lehmann S, McCombie G, Merkel S, Kappenstein O, et al. Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements. Molecules. 2021; 26(2):509. https://doi.org/10.3390/molecules26020509

Kühne, Friederike, Maurus Biedermann, Angela Eicher, Florian Felder, Stefan Sander, Roman Schmidt, Saskia Lehmann, Gregor McCombie, Stefan Merkel, Oliver Kappenstein, and et al. 2021. "Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements" Molecules 26, no. 2: 509. https://doi.org/10.3390/molecules26020509

Kühne, F., Biedermann, M., Eicher, A., Felder, F., Sander, S., Schmidt, R., Lehmann, S., McCombie, G., Merkel, S., Kappenstein, O., & Luch, A. (2021). Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements. Molecules, 26(2), 509. https://doi.org/10.3390/molecules26020509