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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:	In vitro systems
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

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