In Vitro Studies on the Genotoxic Effects of Wood Smoke Flavors

Smoke flavors based on the thermal decomposition of wood have been applied to a variety of food products as an alternative for traditional smoking. Despite its increasing use, the available genotoxicity data on wood smoke flavors (WSF) are still controversial. Thus, potential genotoxic effects of WS...

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Detalles Bibliográficos
Autores principales: Chung, Young-Shin, Ahn, Jun-Ho, Eum, Ki-Hwan, Choi, Seon-A, Oh, Se-Wook, Kim, Yun-Ji, Park, Sue Nie, Yum, Young-Na, Kim, Joo-Hwan, Lee, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Singapore 2008
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7006255/
https://www.ncbi.nlm.nih.gov/pubmed/32038811
http://dx.doi.org/10.5487/TR.2008.24.4.321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7006255/
https://www.ncbi.nlm.nih.gov/pubmed/32038811
http://dx.doi.org/10.5487/TR.2008.24.4.321

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