Silano, VittorioBolognesi, ClaudiaCastle, LaurenceChipman, KevinCravedi, Jean-PierreEngel, Karl-HeinzFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaMilana, Maria RosariaPfaff, KarlaRiviere, GillesSrinivasan, JannaviTavares Poças, Maria de FátimaTlustos, ChristinaWölfle, DetlefZorn, HolgerBeckman Sundh, UllaBenigni, RomualdoBinderup, Mona-LiseBrimer, LeonMarcon, FrancescaMarzin, DanielMosesso, PasqualeMulder, GerardOskarsson, AgnetaSvendsen, CamillaAnastassiadou, MariaCarfì, MariaMennes, WimEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2018-01-232018-01-232017-11Silano, 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, Beckman Sundh, U, Benigni, R, Binderup, M-L, Brimer, L, Marcon, F, Marzin, D, Mosesso, P, Mulder, G, Oskarsson, A, Svendsen, C, Anastassiadou, M, Carfì, M, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7-trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring-alkyl, ring-alkoxy, and side-chains with an oxygenated functional group)' EFSA Journal, vol. 15, no. 11, pp. e05011. https://doi.org/10.2903/j.efsa.2017.50111831-4732RIS: urn:DD3D857DAB2FD7C4B944D666A0391897ORCID: /0000-0002-4831-9075/work/42833069http://hdl.handle.net/2164/99291755915engSDG 3 - Good Health and Well-beingflavouring4′,5,7-trihydroxyflavanonenaringeninFGE.410[FL-no: 16.132]R MedicineRJournal article10.2903/j.efsa.2017.50111511