Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGürtler, RainerGundert-Remy, UrsulaHusøy, TrineMennes, WimShah, RominaWaalkens-Berendsen, IneWölfle, DetlefBoon, PollyTobback, PaulWright, MatthewAguilera, JaimeRincon, Ana MariaTard, AlexandraMoldeus, PeterEFSA Panel on Food Additives and Flavourings (FAF)2021-03-252021-03-252020-03Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Boon, P, Tobback, P, Wright, M, Aguilera, J, Rincon, A M, Tard, A, Moldeus, P & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives' EFSA Journal, vol. 18, no. 3, pp. e06030. https://doi.org/10.2903/j.efsa.2020.60301831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.6030ORCID: /0000-0002-4831-9075/work/91891754https://hdl.handle.net/2164/16126Acknowledgements: The FAF Panel wishes to thank Claude Lambre and Lieve Herman for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.586443206engtartaric acidsodium tartratepotassium tartratecalcium tartrateE 334E 335E 336E 337E 354R MedicineRJournal article10.2903/j.efsa.2020.6030183