Mutagenicity of Four Natural Flavors: Clove, Cinnamon, Thyme and Zataria multiflora Boiss.

• Egile Nagusiak: Sh Shoeibi (Egilea), N Rahimifard (Egilea), B Pirouz (Egilea), R Yalfani (Egilea), SR Pakzad (Egilea), S Mirab Samiee (Egilea), M Pirali Hamedani (Egilea)
• Formatua: Liburua
• Argitaratua: Institue of Medicinal Plants, ACECR, 2009-02-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

Background: Natural flavors are widely used in various foods, cosmetic and pharmaceutical products . These kinds of additives are applied as colors, preservatives, aroma and tasting agents.    Objective: The large-scale use of certain food flavors requires accumulation of toxicological data on these...