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Scientific Opinion on Flavouring Group Evaluation 61Revision 2 (FGE.61Rev2): consideration of aliphatic acetalsevaluated by JECFA (57th, 63rd and 68th meetings)structurally related to acetals evaluated by EFSA inFGE.03Rev2

dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorMaria Jose Frutos, Fernandez
dc.contributor.authorFürst, Peter
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorChipman, Kevin
dc.contributor.authorCordelli, Eugenia
dc.contributor.authorDegen, Gisela
dc.contributor.authorMarzin, Daniel
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorCarfi, Maria
dc.contributor.authorMartino, Carla
dc.contributor.authorMennes, Wim
dc.date.accessioned2021-03-23T09:22:20Z
dc.date.available2021-03-23T09:22:20Z
dc.date.created2021-02-05T11:18:03Z
dc.date.issued2020
dc.identifier.citationEFSA Journal. 2020, 18 (1), .
dc.identifier.issn1831-4732
dc.identifier.urihttps://hdl.handle.net/11250/2734990
dc.language.isoeng
dc.titleScientific Opinion on Flavouring Group Evaluation 61Revision 2 (FGE.61Rev2): consideration of aliphatic acetalsevaluated by JECFA (57th, 63rd and 68th meetings)structurally related to acetals evaluated by EFSA inFGE.03Rev2
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber26
dc.source.volume18
dc.source.journalEFSA Journal
dc.source.issue1
dc.identifier.doi10.2903/j.efsa.2020.5923
dc.identifier.cristin1887060
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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