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Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1) : 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19

dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFrutos Fernandez, Maria Jose
dc.contributor.authorFürst, Peter
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorHusøy, Trine
dc.contributor.authorMennes, Wim
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorRainieri, Sandra
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorMarcon, Francesca
dc.contributor.authorMarzin, Daniel
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorCarfì, Maria
dc.contributor.authorVianello, Giorgia
dc.contributor.authorGürtler, Rainer
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-07-02T09:41:00Z
dc.date.available2021-07-02T09:41:00Z
dc.date.issued2018-10
dc.identifier.citationYounes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gundert-Remy , U , Husøy , T , Mennes , W , Moldeus , P , Oskarsson , A , Rainieri , S , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Binderup , M-L , Bolognesi , C , Marcon , F , Marzin , D , Mosesso , P , Carfì , M , Vianello , G , Gürtler , R & EFSA Panel on Food Additives and Flavourings (FAF) 2018 , ' Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1) : 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19 ' EFSA Journal , vol. 16 , no. 10 . https://doi.org/10.2903/j.efsa.2018.5422en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 196271161
dc.identifier.otherPURE UUID: 1d2fd678-14dc-48d2-b5f6-7b1333866e11
dc.identifier.otherPubMed: 32625707
dc.identifier.otherPubMedCentral: PMC7009627
dc.identifier.otherORCID: /0000-0002-4831-9075/work/96652676
dc.identifier.otherScopus: 85062085768
dc.identifier.urihttps://hdl.handle.net/2164/16769
dc.format.extent60
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.rights© 2018 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/en
dc.subjecta,b-unsaturated aldehydesen
dc.subjectstraight chainen
dc.subjectFGE.200en
dc.subjectflavouring substancesen
dc.subjectsafety evaluationen
dc.subjectsubgroup 1.1.1en
dc.subjectFGE.19en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1) : 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19en
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2018.5422


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