Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA).
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Silano V, Bolognesi C, Castle L, Chipman K, Cravedi JP, Fowler P, Franz R, Grob K, Gürtler R, Husøy T, Kärenlampi S, Mennes W, Milana MR, Pfaff K, Riviere G, Srinivasan J, Tavares Poças MF, Tlustos C, Wölfle D, Zorn H, Chesson A, Glandorf B, Herman L, Jany KD, Marcon F, Penninks A, Smith A, van Loveren H, Želježić D, Aguilera-Gómez M, Arcella D, Kovalkovičová N, Maia J, Liu Y, Engel KH.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), et al. Among authors: van loveren h.
EFSA J. 2018 Apr 27;16(4):e05228. doi: 10.2903/j.efsa.2018.5228. eCollection 2018 Apr.
EFSA J. 2018.
PMID: 32625867
Free PMC article.