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EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. 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)

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），2014年。关于调味品组评价的科学意见94，修订版2（FGE.94Rev2）：考虑在该组的附录中评估的脂肪胺和酰胺JECFa评估的脂肪族和芳香族胺和酰胺类化合物（第68次会议）

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Beltoft Vibe Meister; Binderup Mona-Lise; Frandsen Henrik Lauritz; Lund Pia; Nørby Karin Kristiane;
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年度 2014
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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 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA [J] . EFSA Journal . 2010,第5期

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
4. Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2 [O] . EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, 2020

机译：关于调味料组评估的科学意见61修订版2（FGE.61Rev2）：考虑JECFA（第57、63和68次会议）评估的脂肪族乙缩醛与EFSA在FGE.03Rev2中评估的乙缩醛在结构上相关
5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting) [O] . Beltoft Vibe Meister, Nørby Karin Kristiane 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86，修订版2（FGE.86Rev2）：JECFa评估的脂肪族和芳基烷基胺和酰胺的考虑（第65次）会议）

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