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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.authorChipman, Kevin
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.authorPfaff, Karla
dc.contributor.authorRiviere, Gilles
dc.contributor.authorSrinivasan, Jannavi
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorBrimer, Leon
dc.contributor.authorMarcon, Francesca
dc.contributor.authorMarzin, Daniel
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorMulder, Gerard
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorAnastassiadou, Maria
dc.contributor.authorCarfì, Maria
dc.contributor.authorSaarma, Siiri
dc.contributor.authorMennes, Wim
dc.date.accessioned2018-01-23T10:44:08Z
dc.date.available2018-01-23T10:44:08Z
dc.date.issued2017-11
dc.identifier.citationEFSA Panel on Food Contact Materials Enzymes , F A P A CEF , Silano , V , Bolognesi , C , Castle , L , Chipman , K , Cravedi , J-P , Engel , K-H , Fowler , P , Franz , R , Grob , K , Gürtler , R , Husøy , T , Kärenlampi , S , Milana , M R , Pfaff , K , Riviere , G , Srinivasan , J , Tavares Poças , M D F , Tlustos , C , Wölfle , D , Zorn , H , Benigni , R , Binderup , M-L , Brimer , L , Marcon , F , Marzin , D , Mosesso , P , Mulder , G , Oskarsson , A , Svendsen , C , Anastassiadou , M , Carfì , M , Saarma , S & Mennes , W 2017 , ' Safety of benzophenone to be used as flavouring ' EFSA Journal , vol. 15 , no. 11 , pp. e05013 . https://doi.org/10.2903/j.efsa.2017.5013en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 115031687
dc.identifier.otherPURE UUID: 8913a0cd-a9e1-4ad3-9ac6-dc9db5f119a0
dc.identifier.otherRIS: urn:3D0B7A51F5F8D7C893D022156701E1CE
dc.identifier.otherORCID: /0000-0002-4831-9075/work/42833064
dc.identifier.urihttp://hdl.handle.net/2164/9927
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.subjectbenzophenoneen
dc.subject[FL-no: 07.032]en
dc.subjectFGE.69en
dc.subject119-61-9en
dc.subjectgenotoxicityen
dc.subjectcarcinogenicityen
dc.subjectflavouringsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety of benzophenone to be used as flavouringen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Applied Medicineen
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.2017.5013


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