Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5....

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: Ila Monize Sousa Sales, Janaína Sousa Barbosa, Fabelina Karollyne Silva dos Santos, Felipe Cavalcanti Carneiro da Silva, Paulo Michel Pinheiro Ferreira, João Marcelo de Castro e Sousa, Ana Paula Peron
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Seri Bilgileri:Food Technology and Biotechnology
Konular:
aroma and flavour additives
toxicity
cell division
mitotic spindle changes
micronucleus
Online Erişim:https://hrcak.srce.hr/file/262774

Internet

https://hrcak.srce.hr/file/262774

Benzer Materyaller