Toxicity at the cellular level of artificial synthetic flavorings
The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2016-12-01
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| Series: | Acta Scientiarum: Biological Sciences |
| Subjects: | |
| Online Access: | https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751 |