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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.authorMilana, Maria Rosaria
dc.contributor.authorPenninks, André
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorSmith, Andrew
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorZugravu, Corina-Aurelia
dc.contributor.authorBeckman Sundh, Ulla
dc.contributor.authorBrimer, Leon
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorMulder, Gerard
dc.contributor.authorAnastassiadou, Maria
dc.contributor.authorArcella, Davide
dc.contributor.authorCarfí, Maria
dc.contributor.authorValtueña Martinez, Silvia
dc.contributor.authorMennes, Wim
dc.date.accessioned2017-05-25T09:00:20Z
dc.date.available2017-05-25T09:00:20Z
dc.date.issued2017-04-25
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 , Milana , M R , Penninks , A , Tavares Poças , M D F , Smith , A , Tlustos , C , Wölfle , D , Zorn , H , Zugravu , C-A , Beckman Sundh , U , Brimer , L , Mosesso , P , Mulder , G , Anastassiadou , M , Arcella , D , Carfí , M , Valtueña Martinez , S & Mennes , W 2017 , ' Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list ' EFSA Journal , vol. 15 , no. 4 , pp. e04729 . https://doi.org/10.2903/j.efsa.2017.4729en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 101152385
dc.identifier.otherPURE UUID: 9fbc2bf3-bc36-46d4-8629-40356c875878
dc.identifier.otherRIS: urn:31DB7FFDE369DF1613851D4D2D6C5EBC
dc.identifier.otherORCID: /0000-0002-4831-9075/work/33361895
dc.identifier.urihttp://hdl.handle.net/2164/8689
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.en
dc.subjectflavouringsen
dc.subjectfood safetyen
dc.subjectxanthine alkaloidsen
dc.subjectcaffeineen
dc.subjecttheobromineen
dc.subjectFGE.49en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority listen
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.2017.4729


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