Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)
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| Description | scientific article published in May 2017 |
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author: Holger Zorn Francesca Marcon Trine Husøy Andrew Chesson Maria Rosaria Milana Sirpa Kärenlampi Karl-Heinz Engel Claudia Bolognesi Detlef Wölfle Roland Franz Davide Arcella Kim René Rygaard Nielsen Boet Glandorf EFSA Panel On Food Contact Materials, Enzymes, Flavourings And Processing Aids Christina Tlustos Konrad Grob Jean-Pierre Cravedi André Penninks Klaus-Dieter Jany Rainer Gürtler Zoltán Divéki Lieve Herman Corina-Aurelia Zugravu Vittorio Silano Davor Želježić Maria De Fátima Tavares Poças |
| Publication date | May 2017 |
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