Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β‐unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double‐bonds and with or without additional non‐conjugated double‐bonds

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 1.1.4 of FGE.19 in the Flavouring Group Evaluation 203 Revision 2 (FGE.203Rev2). In FGE. 203 Re...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Chipman, Kevin, Cravedi, Jean‐Pierre, Engel, Karl‐Heinz, Fowler, Paul, Franz, Roland, Grob, Konrad, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Pfaff, Karla, Riviere, Gilles, Srinivasan, Jannavi, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Binderup, Mona‐Lise, Marcon, Francesca, Marzin, Daniel, Mosesso, Pasquale, Anastassiadou, Maria, Carfì, Maria, Gürtler, Rainer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009657/
https://www.ncbi.nlm.nih.gov/pubmed/32625963
http://dx.doi.org/10.2903/j.efsa.2018.5322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009657/
https://www.ncbi.nlm.nih.gov/pubmed/32625963
http://dx.doi.org/10.2903/j.efsa.2018.5322

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