Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food-Reference-Cited by-同舟云学术

Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

Published:2018-03 Issue: Volume:113 Page:171-178
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Cohen Samuel M.,Eisenbrand Gerhard,Fukushima Shoji,Gooderham Nigel J.,Guengerich F. Peter,Hecht Stephen S.,Rietjens Ivonne M.C.M.,Davidsen Jeanne M.,Harman Christie L.,Taylor Sean V.^ORCID

Funder

Flavor and Extract Manufacturers Association

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference19 articles.

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2. 2005 Poundage and Technical Effects Survey;Gavin,2008

3. III GRAS substances: recent progress in the consideration of flavoring ingredients under the food additives amendment;Hall;Food Technol.,1965

4. 2015 Poundage and Technical Effects Survey;Harman,2018

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