文章基本信息

标题：Flavouring Group Evaluation 82 (FGE.82)[1] - Consideration of Epoxides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
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作者：Fernando Aguilar ; Herman Nybro Autrup ; Susan Barlow 等
期刊名称：EFSA Journal
印刷版ISSN：1831-4732
出版年度：2009
卷号：7
期号：1
DOI：10.2903/j.efsa.2009.937
出版社：European Food Safety Authority (EFSA), Parma
关键词：Epoxides; flavourings; food safety; JECFA 65th meeting