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Artigo Acesso aberto Revisado por pares
BIBTEX RIS

Safety evaluation of the food enzyme maltogenic amylase from the genetically modified Bacillus licheniformis strain DP‐Dzr50

2020; Wiley; Volume: 18; Issue: 1 Linguagem: Inglês

10.2903/j.efsa.2020.5972

ISSN

1831-4732

Autores

Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Andrew Chesson,

Tópico(s)

Contact Dermatitis and Allergies

Resumo

The food enzyme maltogenic amylase (glucan 1,4-α-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified

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