Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare)

Flavourings and Processing Aids (CEF) EFSA Panel on Food Contact Materials Enzymes, Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean-Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina-Aurelia ZugravuAndrew Chesson, Boet Glandorf, Lieve Hermann, Klaus-Dieter Jany, Francesca Marcon, Davor Želježić, Davide Arcella, Yi Liu, Kim René Rygaard Nielsen, Karl-Heinz Engel

Research output: Contribution to specialist publicationArticle

7 Downloads (Pure)

Fingerprint

Dive into the research topics of 'Safety evaluation of the food enzyme β-amylase obtained from barley (<i>Hordeum vulgare</i>)'. Together they form a unique fingerprint.

Earth & Environmental Sciences