Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
Citation
Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Moldeus , P , Oskarsson , A , Rainieri , S , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Boon , P , Parent-Massin , D , Tobback , P , Wright , M , Chrysafidis , D , Rincon , A M , Tard , A , Lambré , C & EFSA Panel on Food Additives and Flavourings (FAF) 2018 , ' Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive ' EFSA Journal , vol. 16 , no. 10 , pp. e05420 . https://doi.org/10.2903/j.efsa.2018.5420