Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

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10/10/2018
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(FAF) , EFSA P F A A F , Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Moldeus , P , Oskarsson , A , Rainieri , S , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Boon , P , Parent-Massin , D , Tobback , P , Wright , M , Chrysafidis , D , Rincon , A M , Tard , A & Lambré , C 2018 , ' Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive ' EFSA Journal , vol. 16 , no. 10 , pp. e05420 . https://doi.org/10.2903/j.efsa.2018.5420
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https://hdl.handle.net/2164/16947
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https://doi.org/10.2903/j.efsa.2018.5420
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© 2018 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalfof European Food Safety Authority.This is an open access article under the terms of the Creative Com mons Attribution-NoDerivs License,which permits use and distribution in any medium, provided the original work is properly cited and nomodications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/
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