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, Andrewde Fátima Tavares Poças, MariaTlustos, ChristinaWölfle, DetlefZorn, HolgerZugravu, Corina-AureliaChesson, AndrewGlandorf, BoetHermann, LieveJany, Klaus-DieterMarcon, FrancescaŽelježic, DavorAguilera-Gomez, MargaritaAndryszkiewicz, MagdalenaArcella, DavideKovalkovicova, NataliaLiu, YiEngel, Karl-Heinz2017-07-282017-07-282017-05EFSA 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, de Fátima Tavares Poças, M, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Chesson, A, Glandorf, B, Hermann, L, Jany, K-D, Marcon, F, Želježic, D, Aguilera-Gomez, M, Andryszkiewicz, M, Arcella, D, Kovalkovicova, N, Liu, Y & Engel, K-H 2017, 'Safety evaluation of the food enzyme endo-1,4-β-xylanase from genetically modified Aspergillus niger strain XYL' EFSA Journal, vol. 15, no. 5, pp. e04755. https://doi.org/10.2903/j.efsa.2017.47551831-4732RIS: urn:D19BFCCBFABA5884A89C4B31FADA84D1ORCID: /0000-0002-4831-9075/work/40417127http://hdl.handle.net/2164/90251254817engfood enzymexylanaseendo-14-β-xylanaseEC 3.2.1.8Aspergillus nigergenetically modified microorganismR MedicineRJournal article10.2903/j.efsa.2017.4755155