An in vitro-based hazard assessment of liquid smoke food flavourings.
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DOI: 10.1007/s00204-021-03190-1
Abstract: 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… read more here.
Keywords: liquid smoke; genotoxicity; extracted samples; non extracted ... See more keywords