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

• 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.
• Teme: article
• Online dostop: 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...