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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| Format: | Livre |
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Institue of Medicinal Plants, ACECR,
2009-02-01T00:00:00Z.
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