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EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids; Scientific Opinion on Flavouring Group Evaluation 42: Iron containing organic substances from chemical group 30 on request from the European Commission:Question No EFSA-Q- 2008-046

机译：EFsa食品接触材料，酶，调味剂和加工助剂专家组;关于调味组评价的科学意见42：根据欧洲委员会的要求，来自化学组30的含铁有机物质：问题编号EFsa-Q- 2008-046

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Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise; Frandsen, Henrik Lauritz;
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1. Working Group Meetings on Irradiation (chemical safety) of the European Food Safety Authority (EFSA) Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Parma, Italy; 25-26 January and 8-9 March 2010; Valencia, Spain; 4-6 May 2010 [J] . Food & environmental protection newsletter . 2010,第2期

机译：欧洲食品安全局（EFSA）食品接触材料，酶，调味剂和加工助剂（CEF）科学小组的辐射（化学安全）工作组会议；意大利帕尔马； 2010年1月25-26日和3月8-9日；西班牙巴伦西亚； 2010年5月4日至6日
2. Outcome of the Public Consultation on the Guidance of the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF) on Guidance on the data required for the risk assessment of flavourings to be used in or on foods [J] . EFSA Journal . 2010,第12期

机译：食品接触材料，酶，调味剂和加工助剂科学小组（CEF）指导意见的公众咨询结果，涉及用于食品中或食品上的调味剂风险评估所需的数据
3. Explanatory Note for the Guidance of the Scientific Panel of Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes [J] . EFSA supporting publications . 2014,第11期

机译：食品接触材料，酶，调味剂和加工助剂科学专家组（CEF）关于提交食品酶档案的指南的解释性说明
4. Scientific Opinion on Flavouring Group Evaluation 69 Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols ketones and related esters evaluated by JECFA (57th meeting) structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2 [O] . Maged Younes, Gabriele Aquilina, Laurence Castle, 2020

机译：调味群评估的科学意见69修订版1（FGE.69REV1）：考虑由JECFA（第57次会议）评估的芳族取代的二次醇酮和相关酯与来自EFSA在FGE中的化学基团21评估的芳香酮结构相关。 16REV2.
5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids) , 2015. Scientific Opinion on Flavouring Group Evaluation 65, Revisio n 1 (FGE.65Rev1 ) : Consideration of sulfur - substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of ‘ Furfuryl and furan derivatives with and without additional side - chain substituents and heteroatoms from chemical group 14’ evaluated by JECFA in FGE.13Rev2 (2011) [O] . Nørby Karin Kristiane, Beltoft Vibe Meister 2015

机译：EFsa CEF专家组（EFsa食品接触材料，酶，调味剂和加工助剂专家组），2015年。关于调味品评估的科学意见65，修订版1（FGE.65Rev1）：考虑用作调味剂的硫取代的呋喃衍生物评估JECFa（第59次会议）结构上与JECFa在FGE.13Rev2（2011）中评估的“糠基和呋喃衍生物”组合中的物质亚组，有或没有额外的侧链取代基和来自化学组14的杂原子

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids; Scientific Opinion on Flavouring Group Evaluation 42: Iron containing organic substances from chemical group 30 on request from the European Commission:Question No EFSA-Q- 2008-046

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