Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): α,β‐Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double‐bonds and with or without additional non‐conjugated double‐bonds

Article de revue

Avec comité de lecture

Nathalie Gontard et EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

EFSA journal, Vol.12(4), p.n/a

04/2014

Résumé

Chemical and Process Engineering

Engineering Sciences

1 Consultations de la notice

Titre: Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): α,β‐Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double‐bonds and with or without additional non‐conjugated double‐bonds
Créateurs - sans rôle: Nathalie Gontard - Ingénierie des Agro-polymères et Technologies Émergentes
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Détails de publication: EFSA journal, Vol.12(4), p.n/a
Éditeur: European Food Safety Authority
Identifiants: 99149887309311
Unité académique: Ingénierie des Agropolymères et Technologies Emergentes - IATE
Langue: English
Type de ressource: Journal article