A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
| Autor: | Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Hall, R.L., Higley, N.A., Lucas-Gavin, C., Adams, T.B. |
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| Zdroj: | In Food and Chemical Toxicology 2005 43(3):345-363 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect