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: | Sh Shoeibi, N Rahimifard, B Pirouz, R Yalfani, SR Pakzad, S Mirab Samiee, M Pirali Hamedani |
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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 |
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