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
Citation
Silano , V , Bolognesi , C , Castle , L , Chipman , K , Cravedi , J-P , Engel , K-H , Fowler , P , Franz , R , Grob , K , Husøy , T , Kärenlampi , S , Mennes , W , Milana , M R , Pfaff , K , Riviere , G , Srinivasan , J , Tavares Poças , M D F , Tlustos , C , Wölfle , D , Zorn , H , Binderup , M-L , Marcon , F , Marzin , D , Mosesso , P , Anastassiadou , M , Carfì , M , Gürtler , R & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2021 , ' 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 ' EFSA Journal , vol. 16 , no. 7 , pp. e05322 . https://doi.org/10.2903/j.efsa.2018.5322