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, BoetHermann, LieveJany, Klaus-DieterMarcon, FrancescaŽelježić, DavorArcella, DavideDivéki, ZoltánLiu, YiNielsen, Kim René RygaardEngel, Karl-HeinzEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2017-05-252017-05-252017-05-10Silano, 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, Hermann, L, Jany, K-D, Marcon, F, Želježić, D, Arcella, D, Divéki, Z, Liu, Y, Nielsen, K R R, Engel, K-H & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey' EFSA Journal, vol. 15, no. 5, pp. e04757. https://doi.org/10.2903/j.efsa.2017.47571831-4732RIS: urn:390D5890275E5F6D2913681D9AB7DF1EORCID: /0000-0002-4831-9075/work/33361894http://hdl.handle.net/2164/8691856728engfood enzymeβ-amylaseEC 3.2.1.2Glycine maxsoybeanR MedicineRJournal article10.2903/j.efsa.2017.4757155