The safety assessment of food ingredients derived from plant cell, tissue and organ cultures: A review-Reference-Cited by-同舟云学术

The safety assessment of food ingredients derived from plant cell, tissue and organ cultures: A review

Published:2015-06 Issue: Volume:176 Page:426-432
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Murthy Hosakatte Niranjana,Georgiev Milen I.,Park So-Young,Dandin Vijayalaxmi S.,Paek Kee-Yoeup

Funder

Korea healthcare technology

Ministry of Health and Welfare, Republic of Korea

Ministry of Science, ICT and Planning

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Methyl jasmonate and salicylic acid elicitation induces ginsenoside accumulation, enzymatic and non-enzymatic antioxidant in suspension culture of Panax ginseng roots in bioreactors;Ali;Plant Cell Reports,2006

5. Anonymous. (2007). Guidance for industry and other stakeholders, Toxicological principles for the safety assessment of food ingredients. Redbook 2000 (updated July 2007) U.S. Department of Health and Human Services, Food and Drug Administration, MD, USA.

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