Safety of tartrazine in the food industry and potential protective factors

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Authors	AMCHOVÁ Petra ŠIŠKA Filip RUDÁ Jana
Year of publication	2024
Type	Article in Periodical
Magazine / Source	HELIYON
MU Faculty or unit	Faculty of Medicine
Citation
Web	https://doi.org/10.1016/j.heliyon.2024.e38111
Doi	http://dx.doi.org/10.1016/j.heliyon.2024.e38111
Keywords	toxicity; food color; food dye; safety; protective factors; tartrazine
Related projects:	Preclinical and clinical research of the Department of Pharmacology in the field of biotransformation of drugs, behavioural neuropsychopharmacology and personalized pharmacotherapy in oncology