Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreEngel, Karl-HeinzFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaRosaria Milana, MariaPenninks, Andréde Fátima Tavares Poças, MariaSmith, AndrewTlustos, ChristinaWölfle , DetlefZorn, HolgerZugravu, Corina-AureliaSundh, Ulla BeckmanBrimer, LeonMulder, GerardMarcon, FrancescaAnastassiadou, MariaCarfí, MariaMennes, WimEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2017-04-042017-04-042017-03-15Silano, 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, Marcon, F, Anastassiadou, M, Carfí, M, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)' EFSA Journal, vol. 15, pp. e04727. https://doi.org/10.2903/j.efsa.2017.47271831-4732RIS: urn:8607A1B19E81115B118421417C47F1A2ORCID: /0000-0002-4831-9075/work/32997397http://hdl.handle.net/2164/84491540087engSDG 3 - Good Health and Well-beingflavouringsisopulegoneisopulegolisopulegyl acetatepulegoneJECFAFGE.57R MedicineRJournal article10.2903/j.efsa.2017.472715