Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls
scientific article published in December 2017
Author/s
author: EFSA Panel On Food Contact Materials, Enzymes, Flavourings And Processing Aids, Christina Tlustos, Maria Rosaria Milana, Trine Husøy, Sirpa Kärenlampi, Maria De Fátima Tavares Poças, Andrew Chesson, Claudia Bolognesi, Detlef Wölfle, Francesca Marcon, Vittorio Silano, Lieve Herman, Konrad Grob, EFSA Panel On Food Contact Materials, Enzymes, Flavourings And Processing Aids, Holger Zorn, Magdalena Andryszkiewicz, Boet Glandorf, Gilles Rivière, Davide Arcella, Karl-Heinz Engel, André Penninks, Klaus-Dieter Jany, Davor Želježić, Roland Franz, Karla Pfaff, Jean-Pierre Cravedi, Rainer Gürtler, Kevin Chipman, Jannavi Srinivasan, Maria Rosaria Milana
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