Toxicity of food flavorings to ex-vivo, in vitro and in vivo bioassays
This study evaluated the toxicity of food flavorings of mint, cinnamon and lemon in meristem root cells of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5, 25, and 50%, after 24 and 48 hours of exposure; in Vero cell culture evaluated by MTT test and in nauplii of Artemia s...
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| Publicado no: | Acta Scientiarum. Technology |
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| Principais autores: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2020
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=303265671020 https://www.redalyc.org/journal/3032/303265671020/ https://www.redalyc.org/journal/3032/303265671020/html/ https://www.redalyc.org/journal/3032/303265671020/303265671020.epub https://www.redalyc.org/journal/3032/303265671020/movil https://doi.org/10.4025/actascitechnol.v42i1.44867 |
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