A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils.
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J I Goodman | V J Feron | L. Marnett | V. Feron | S. Cohen | J. Doull | P. Portoghese | J. Goodman | R. L. Hall | P S Portoghese | B. M. Wagner | R L Smith | T B Adams | J Doull | L J Marnett | W J Waddell | B M Wagner | S M Cohen | R L Hall | N A Higley | C Lucas-Gavin | T. Adams | N. Higley | W. Waddell | R. Smith | C. Lucas-Gavin | V.J Feron | J.I Goodman | P.S Portoghese | W.J Waddell | John Doull | Robert L. Smith | Samuel M. Cohen | J. Doull | J. Goodman | P. Portoghese
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