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An in vitro-based hazard assessment of liquid smoke food flavourings

Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products a...

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Detalles Bibliográficos
Autores principales: Selin, Erica, Mandava, Geeta, Vilcu, Alexandra-Livia, Oskarsson, Agneta, Lundqvist, Johan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8837572/
https://www.ncbi.nlm.nih.gov/pubmed/34799742
http://dx.doi.org/10.1007/s00204-021-03190-1