Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 3.2 of FGE.19 in the Flavouring Group Evaluation 215 (FGE.215). The Flavour Industry has provid...
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| Format: | Article |
| Language: | English |
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Wiley
2014-04-01
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| Series: | EFSA Journal |
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| Online Access: | http://www.efsa.europa.eu/en/efsajournal/doc/3623.pdf |