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A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: Essential oils
R. L. Smith, S. M. Cohen, J. Doull, V. J. Feron, J. I. Goodman, L. J. Marnett, P. S. Portoghese, W. J. Waddell, B. M. Wagner, R. L. Hall, N. A. Higley, C. Lucas-Gavin, T. B. Adams
Research output: Contribution to journal › Review article › peer-review
152
Scopus
citations