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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.authorOskarsson, Agneta
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.authorVianello, Giorgia
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-03-25T10:48:00Z
dc.date.available2021-03-25T10:48:00Z
dc.date.issued2020-06
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 , Oskarsson , A , 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 , Vianello , G , Mennes , W & EFSA Panel on Food Additives and Flavourings (FAF) 2020 , ' Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3) : consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 ' EFSA Journal , vol. 18 , no. 6 , pp. e06154 . https://doi.org/10.2903/j.efsa.2020.6154en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 190383476
dc.identifier.otherPURE UUID: 135bf6a1-6d3e-4d77-9eee-0ffe2d9d40c2
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.6154
dc.identifier.otherScopus: 85088649635
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891746
dc.identifier.otherPubMed: 32874330
dc.identifier.urihttps://hdl.handle.net/2164/16123
dc.descriptionAcknowledgments: The Panel wishes to thank the hearing experts Vibe Beltoft and Karin Nørby for the support provided to this scientific output.en
dc.format.extent49
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.subjectαen
dc.subjectβ-unsaturated carbonyls and precursorsen
dc.subjectFGE.91Rev2en
dc.subjectJECFAen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3) : consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5en
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.2020.6154


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