Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| 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 |