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 thes...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institue of Medicinal Plants, ACECR
2009-02-01
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| Series: | Journal of Medicinal Plants |
| Subjects: | |
| Online Access: | http://jmp.ir/article-1-546-en.html |