Scientific opinion on the safety of use of oat lecithin as a food additive

dc.contributor.author	Younes, Maged
dc.contributor.author	Aquilina, Gabriele
dc.contributor.author	Castle, Laurence
dc.contributor.author	Engel, Karl-Heinz
dc.contributor.author	Fowler, Paul
dc.contributor.author	Fernandez, Maria Jose Frutos
dc.contributor.author	Fürst, Peter
dc.contributor.author	Gürtler, Rainer
dc.contributor.author	Gundert-Remy, Ursula
dc.contributor.author	Husøy, Trine
dc.contributor.author	Mennes, Wim
dc.contributor.author	Moldeus, Peter
dc.contributor.author	Oskarsson, Agneta
dc.contributor.author	Shah, Romina
dc.contributor.author	Waalkens-Berendsen, Ine
dc.contributor.author	Wölfle, Detlef
dc.contributor.author	Degen, Gisela
dc.contributor.author	LeBlanc, Jean-Charles
dc.contributor.author	Giarola, Alessandra
dc.contributor.author	Rincon, Ana Maria
dc.contributor.author	Tard, Alexandra
dc.date.accessioned	2021-03-24T10:48:45Z
dc.date.available	2021-03-24T10:48:45Z
dc.date.created	2021-02-05T13:11:20Z
dc.date.issued	2020
dc.identifier.citation	EFSA Journal. 2020, 18 (1), 1-22.
dc.identifier.issn	1831-4732
dc.identifier.uri	https://hdl.handle.net/11250/2735261
dc.language.iso	eng
dc.title	Scientific opinion on the safety of use of oat lecithin as a food additive
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	1-22
dc.source.volume	18
dc.source.journal	EFSA Journal
dc.source.issue	1
dc.identifier.doi	10.2903/j.efsa.2020.5969
dc.identifier.cristin	1887105
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1