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A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils

Posted August 25, 2014 by by aromasciadmin

Smith RL, Cohen SM, Doull J, Feron VJ, Goodman JI, Marnett LJ, Portoghese PS, Waddell WJ, Wagner BM, Hall RL, Higley NA, Lucas-Gavin C, Adams TB
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2005

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