Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA

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Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA

机译：关于调味基团评估的科学意见94：考虑JECFA JECFA组脂族和芳族胺和酰胺的附录中评估的脂肪族胺和酰胺

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Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA.

机译：关于调味基团评估的科学意见94：考虑JECFA在JECFA组的脂肪族和芳香族胺和酰胺的附录中评估的脂肪族胺和酰胺。

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《EFSA Journal》 |2010年第5期|共26页
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1. Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting) [J] . EFSA Journal . 2014,第4期

机译：关于调味组评估94的科学意见，修订版2（FGE.94Rev2）：在JECFA评估的脂肪族和芳香族胺和酰胺类的附录中考虑评估的脂肪族胺和酰胺（第六十八次会议）
2. Scientific Opinion on Flavouring Group Evaluation 94, Revision 1 (FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting) [J] . EFSA Journal . 2012,第6期

机译：关于调味组评估94的科学意见，修订版1（FGE.94Rev1）：在JECFA评估的脂肪族和芳香族胺和酰胺类的附录中考虑评估的脂肪族胺和酰胺（第六十八次会议）
3. Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) [J] . EFSA Journal . 2011,第4期

机译：关于调味组评估86的科学意见，修订版1（FGE.86Rev1）：考虑JECFA评估的脂肪族和芳香族胺和酰胺（第六十五次会议）
4. Aliphatic and aromatic amines and amides (addendum) [C] . Meeting of the Joint^FAO/WHO^Expert^Committee^on^Food^Additives . 2017

机译：脂族和芳香胺和酰胺（附录）
5. Amino acid amides as water-soluble prodrugs of primary aromatic amines. [D] . Pochopin, Nancy L. 1991

机译：氨基酸酰胺作为芳族伯胺的水溶性前药。
6. Scientific Opinion on Flavouring Group Evaluation 74 Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono‐ di‐ tri‐ and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5 [O] . EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), 2018

机译：关于调味组评估74的科学意见修订版4（FGE.74Rev4）：考虑JECFA（第53和61次会议）评估的脂肪族硫化物和硫醇其结构与具有或不具有脂肪族和脂环族的单二三和多硫化物有关EFSA在FGE.08Rev5中评估了化学组20中的其他氧化官能团
7. Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA:EFSA-Q-2009-00560 [O] . Larsen, John Christian, Nørby, Karin Kristiane, Beltoft, Vibe Meister, 2010

机译：关于调味组评价的科学观点94：JECFa对JECFa脂族和芳香胺和酰胺的补充评价脂肪胺和酰胺的考虑：EFsa-Q-2009-00560
8. Surface Viscosity of Monomolecular Films of Long-Chain Aliphatic Amides, Amines, Alcohols, and Carboxylic Acids [R] . Jarvis, N. L. 1965

机译：长链脂肪族酰胺，胺，醇和羧酸的单分子膜的表面粘度

Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA

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