Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5388732/
Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2449821/
ALUMINIUM IN FOOD https://www.cfs.gov.hk/english/programme/programme_rafs/files/RA35_Aluminium_in_Food_e.pdff
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