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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.authorGundert-Remy, Ursula
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorManco, Melania
dc.contributor.authorMoldeus, Peter
dc.contributor.authorPassamonti, Sabina
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorWright, Matthew
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorChipman, Kevin
dc.contributor.authorCordelli, Eugenia
dc.contributor.authorDegen, Gisela
dc.contributor.authorMarzin, Daniel
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-03-23T15:02:01Z
dc.date.available2021-03-23T15:02:01Z
dc.date.issued2020-11
dc.identifier.citationYounes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gundert-Remy , U , Gürtler , R , Husøy , T , Manco , M , Moldeus , P , Passamonti , S , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Wright , M , Benigni , R , Bolognesi , C , Chipman , K , Cordelli , E , Degen , G , Marzin , D , Svendsen , C , Mennes , W & EFSA Panel on Food Additives and Flavourings (FAF) 2020 , ' Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1) : consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2 ' EFSA Journal , vol. 18 , no. 11 , pp. e06265 . https://doi.org/10.2903/j.efsa.2020.6265en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 190250553
dc.identifier.otherPURE UUID: 47c1e11c-3516-4109-a9b3-7bf1dcd2a2e0
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.6265
dc.identifier.otherScopus: 85096987162
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891731
dc.identifier.otherPubMed: 33193867
dc.identifier.urihttps://hdl.handle.net/2164/16107
dc.descriptionAcknowledgements: The Panel wishes to thank the following for the support provided to this scientific output: Esraa Elewa and Maria Carfı. The Panel wishes to acknowledge the hearing experts: Vibe Meister Beltoft and Karin Nørby for the support provided to this scientific output.en
dc.format.extent35
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.subjectFlavouringsen
dc.subjectsubstituted aromaticen
dc.subjectαen
dc.subjectβ-unsaturated carbonyls and precursorsen
dc.subjectFGE.69Rev1en
dc.subjectJECFAen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1) : consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2en
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.2020.6265


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