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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.authorBinderup, Mona-Lise
dc.contributor.authorCrebelli, Riccardo
dc.contributor.authorMarcon, Francesca
dc.contributor.authorMarzin, Daniel
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorKovalkovičová, Natália
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.date.accessioned2017-02-20T09:28:19Z
dc.date.available2017-02-20T09:28:19Z
dc.date.issued2017-01
dc.identifier.citationSilano , 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 , Binderup , M-L , Crebelli , R , Marcon , F , Marzin , D , Mosesso , P , Kovalkovičová , N , Mennes , W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017 , ' Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 ' EFSA Journal , vol. 15 , no. 1 , pp. e04662 . https://doi.org/10.2903/j.efsa.2017.4662en
dc.identifier.otherPURE: 87828097
dc.identifier.otherPURE UUID: 1f693abc-4470-4384-a6aa-29812771fd8b
dc.identifier.otherORCID: /0000-0002-4831-9075/work/32997402
dc.identifier.urihttp://hdl.handle.net/2164/8218
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.subjectSDG 3 - Good Health and Well-beingen
dc.subjectJECFA flavouring substancesen
dc.subjectFGE.07en
dc.subjectFGE.63en
dc.subjectFGE.204en
dc.subjectFGE.205en
dc.subjectFGE.206en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4en
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.2017.4662
dc.identifier.vol15en
dc.identifier.iss1en


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