An in vitro-based hazard assessment of liquid smoke food flavourings
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 hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health,...
Paper Details
Title
An in vitro-based hazard assessment of liquid smoke food flavourings
Published Date
Nov 20, 2021
Journal
Volume
96
Issue
2
Pages
601 - 611
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