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Safety of ethyl acrylate to be used as flavouring

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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.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2018-01-23T10:48:06Z
dc.date.available2018-01-23T10:48:06Z
dc.date.issued2017-11
dc.format.extent1364409
dc.identifier115031763
dc.identifier784baff6-dc3c-4d17-8665-3971c5bf1d0e
dc.identifier85057164453
dc.identifier.citationSilano, 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 & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Safety of ethyl acrylate to be used as flavouring' EFSA Journal, vol. 15, no. 11, pp. e05012. https://doi.org/10.2903/j.efsa.2017.5012en
dc.identifier.doi10.2903/j.efsa.2017.5012
dc.identifier.iss11en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:580A7BAD108D6D986747AD3512FD6946
dc.identifier.otherORCID: /0000-0002-4831-9075/work/42833068
dc.identifier.urihttp://hdl.handle.net/2164/9928
dc.identifier.vol15en
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectethyl acrylateen
dc.subject[FL-no: 09.037]en
dc.subjectFGE.71en
dc.subject140-88-5en
dc.subjectgenotoxicityen
dc.subjectcarcinogenicityen
dc.subjectflavouringsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety of ethyl acrylate to be used as flavouringen
dc.typeJournal articleen

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