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dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorRosaria Milana, Maria
dc.contributor.authorPenninks, André
dc.contributor.authorde Fátima Tavares Poças, Maria
dc.contributor.authorSmith, Andrew
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorZugravu, Corina-Aurelia
dc.contributor.authorSundh, Ulla Beckman
dc.contributor.authorBrimer, Leon
dc.contributor.authorMulder, Gerard
dc.contributor.authorAnastassiadou, Maria
dc.contributor.authorMennes, Wim
dc.date.accessioned2017-01-23T13:28:19Z
dc.date.available2017-01-23T13:28:19Z
dc.date.issued2017-01
dc.identifier.citationEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) , Silano , V , Bolognesi , C , Castle , L , Cravedi , J-P , Engel , K-H , Fowler , P , Franz , R , Grob , K , Gürtler , R , Husøy , T , Kärenlampi , S , Rosaria Milana , M , Penninks , A , de Fátima Tavares Poças , M , Smith , A , Tlustos , C , Wölfle , D , Zorn , H , Zugravu , C-A , Sundh , U B , Brimer , L , Mulder , G , Anastassiadou , M & Mennes , W 2017 , ' Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid ' EFSA Journal , vol. 15 , no. 1 , pp. e04660 . https://doi.org/10.2903/j.efsa.2017.4660en
dc.identifier.otherPURE: 85173651
dc.identifier.otherPURE UUID: 96c5db84-8289-4640-a42d-92cec51c4ec7
dc.identifier.otherORCID: /0000-0002-4831-9075/work/32997404
dc.identifier.urihttp://hdl.handle.net/2164/8049
dc.descriptionAcknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer Gürtler, Trine Husøy, Wim Mennes, Gerard Mulder and Harriet Wallin and Claudia Bolognesi from the Genotoxicity working group on flavourings for the preparatory work on this scientific opinion and the hearing experts: Vibe Beltoft and Karin Nørby and EFSA staff: Maria Anastassiadou, Maria Carfí, Natália Kovalkovicová, Carla Martino and Annamaria Rossi for the support provided to this scientific opinion.en
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.rights© 2017 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.subject4-amino-5-(3-(isopropylamino)-2; 2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic aciden
dc.subjectFGE.407; [FL-no: 16.130]en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic aciden
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Institute of Medical Sciencesen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2017.4660


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