Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients
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DOI: 10.1016/j.yrtph.2017.05.006
Abstract: ABSTRACT The potential toxicity of two savory food ingredients produced by fermentation of enzymatically hydrolyzed corn starch (Savory Base 100 and Savory Base 200) was evaluated individually in a bacterial reverse mutation assay, an in… read more here.
Keywords: savory base; base; savory food; food ingredients ... See more keywords