Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine
Reference49 articles.
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1. Genotoxicity and acute toxicity evaluation of the three amino acid additives with Corynebacterium glutamicum biomass;Toxicology Reports;2020
2. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation;Journal of Agricultural and Food Chemistry;2018-02-12
3. Short-term carcinogenesis evaluation of Casearia sylvestris;Revista Brasileira de Farmacognosia;2017-09
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