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dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
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.authorGürtler, Rainer
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorHusøy, Trine
dc.contributor.authorMennes, Wim
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorDegen, Gisela
dc.contributor.authorLeblanc, Jean-Charles
dc.contributor.authorGiarola, Alessandra
dc.contributor.authorRincon, Ana Maria
dc.contributor.authorTard, Alexandra
dc.date.accessioned2021-03-09T09:56:01Z
dc.date.available2021-03-09T09:56:01Z
dc.date.issued2020-01-27
dc.identifier.citationEFSA Panel on Food Additives and Flavourings (FAF) , 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 , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Degen , G , Leblanc , J-C , Giarola , A , Rincon , A M & Tard , A 2020 , ' Safety of use of oat lecithin as a food additive ' EFSA Journal , vol. 18 , no. 1 . https://doi.org/10.2903/j.efsa.2020.5969en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 189321095
dc.identifier.otherPURE UUID: 577cf9f1-79d1-4ba8-8210-2eae6d45b44f
dc.identifier.otherRIS: urn:5CA93DF8A7700E25E2137570EA0829ED
dc.identifier.otherScopus: 85079185818
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891744
dc.identifier.urihttps://hdl.handle.net/2164/15998
dc.descriptionAcknowledgements: The Panel wishes to thank all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.en
dc.format.extent22
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.rights© 2020 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.subjectoat lecithinen
dc.subjectE 322en
dc.subjectfood additiveen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety of use of oat lecithin as a food additiveen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Clinical Medicineen
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.2020.5969


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