Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives-Reference-Cited by-同舟云学术

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Published:2017-11 Issue:11 Volume:15 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Younes Maged,Aggett Peter,Aguilar Fernando,Crebelli Riccardo,Dusemund Birgit,Filipič Metka,Frutos Maria Jose,Galtier Pierre,Gott David,Gundert‐Remy Ursula,Kuhnle Gunter Georg,Leblanc Jean‐Charles,Lillegaard Inger Therese,Moldeus Peter,Mortensen Alicja,Oskarsson Agneta,Stankovic Ivan,Waalkens‐Berendsen Ine,Woutersen Rudolf Antonius,Wright Matthew,Boon Polly,Chrysafidis Dimitrios,Gürtler Rainer,Mosesso Pasquale,Tobback Paul,Rincon Ana Maria,Horvath Zsuzsanna,Lambré Claude

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2017.5045/fullpdf

Reference135 articles.

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3. Fatty Acids;Anneken;Ullmann's Encyclopedia of Industrial Chemistry,2012

4. Extra virgin olive oil stored in different conditions: focus on diglycerides;Ayyad;Italian Journal of Food Science,2015

5. Determination of mono‐ and diacylglycerols in edible oils and fats by high performance liquid chromatography and evaporative light scattering detector: results of collaborative studies and the standardized method (Technical Report);Berner;Pure and Applied Chemistry,1999

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