EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaMennes, WimMilana, Maria RosariaPenninks, AndréSmith, AndrewTavares Poças, Maria de FátimaTlustos, ChristinaWölfle, DetlefZorn, HolgerZugravu, Corina-AureliaChesson, AndrewGlandorf, BoetHerman, LieveJany, Klaus-DieterMarcon, FrancescaŽelježic, DavorAguilera-Gómez, MargaritaAndryszkiewicz, MagdalenaDivéki, ZoltánKovalkovičová, NatáliaEngel, Karl-Heinz2017-10-202017-10-202017-08EFSA Panel on Food Contact Materials Enzymes, F A P A, Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Penninks, A, Smith, A, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Chesson, A, Glandorf, B, Herman, L, Jany, K-D, Marcon, F, Želježic, D, Aguilera-Gómez, M, Andryszkiewicz, M, Divéki, Z, Kovalkovičová, N & Engel, K-H 2017, 'Safety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JA' EFSA Journal, vol. 15, no. 8, pp. e04896. https://doi.org/10.2903/j.efsa.2017.48961831-4732RIS: urn:C195B1C7D931D179F53DCF4A1F3AE420ORCID: /0000-0002-4831-9075/work/40417111http://hdl.handle.net/2164/947713850550engfood enzymeβ-amylase4-α-d-glucan maltohydrolaseEC 3.2.1.2Bacillus licheniformisgenetically modified microorganismR MedicineRJournal article10.2903/j.efsa.2017.4896158