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

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...

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Main Authors: Sh Shoeibi (Author), N Rahimifard (Author), B Pirouz (Author), R Yalfani (Author), SR Pakzad (Author), S Mirab Samiee (Author), M Pirali Hamedani (Author)
Format: Knjiga
Izdano: Institue of Medicinal Plants, ACECR, 2009-02-01T00:00:00Z.
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