Re‐evaluation of xanthan gum (E 415) as a food additive

The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of xanthan gum (E 415) as food additive. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 2...

詳細記述

保存先:
書誌詳細
出版年:EFSA J
主要な著者: Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Frutos, Maria Jose, Galtier, Pierre, Gott, David, Gundert‐Remy, Ursula, Lambré, Claude, Leblanc, Jean‐Charles, Lindtner, Oliver, Moldeus, Peter, Mosesso, Pasquale, Oskarsson, Agneta, Parent‐Massin, Dominique, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Woutersen, Rudolf Antonius, Wright, Matthew, Younes, Maged, Brimer, Leon, Christodoulidou, Anna, Lodi, Federica, Gelgelova, Petra, Dusemund, Birgit
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2017
主題:
Scientific Opinion
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009887/
https://ncbi.nlm.nih.gov/pubmed/32625570
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2017.4909
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!

類似資料