A 90-day dietary study with fibrillated cellulose in Sprague-Dawley rats

Novel forms of fibrillated cellulose offer improved attributes for use in foods. Conventional cellulose and many of its derivatives are already widely used as food additives and are authorized as safe for use in foods in many countries. However, novel forms have not yet been thoroughly investigated...

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Detalles Bibliográficos
Autores principales: Ong, Kimberly J., Ede, James D., Pomeroy-Carter, Cassidy A., Sayes, Christie M., Mulenos, Marina R., Shatkin, Jo Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Regular Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994281/
https://www.ncbi.nlm.nih.gov/pubmed/32021807
http://dx.doi.org/10.1016/j.toxrep.2020.01.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994281/
https://www.ncbi.nlm.nih.gov/pubmed/32021807
http://dx.doi.org/10.1016/j.toxrep.2020.01.003

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