Inability to assess the safety of vitamin E-enriched yeast added for nutritional purposes as a source of vitamin E in food supplements and the bioavailability of vitamin E from this source, based on the supporting dossier [1]

Autor(en)
Fernando Aguilar, Ute Ruth Charrondiere, Birgit Dusemund, Pierre Galtier, John Gilbert, David Michael Gott, Sandro Grilli, Rainer Gürtler, Jürgen König, Claude Lambre, John Christian Larsen, Jean-Charles Leblanc, Alicja Mortensen, Dominique Parent-Massin, Iona Pratt, Ivonne Magdalena Rietjens, Ivan Stankovic, Paul Tobback, Tatjana Verguieva, Rudolf Antonius Woutersen
Organisation(en)
Department für Ernährungswissenschaften
Externe Organisation(en)
Agence Française de Sécurité Sanitaire des Aliments, Food and Agriculture Organization of the United Nations (FAO), Bundesinstitut für Risikobewertung, INRA - Institut national de la recherche agronomique, Universität für Bodenkultur Wien, Food Standards Agency (FSA), Università di Bologna, Ministère de la santé et des sports, Technical University of Denmark (DTU), Université de Bretagne Occidentale, Food Safety Authority of Ireland (FSAI), Wageningen University and Research Centre, University of Belgrade, Katholieke Universiteit Leuven, Alternative for Bulgarian Revival, Netherlands Organisation for Applied Scientific Research
Journal
EFSA Journal
Band
7
Publikationsdatum
2009
Peer-reviewed
Ja
ÖFOS 2012
106013 Genetik, 303009 Ernährungswissenschaften
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/inability-to-assess-the-safety-of-vitamin-eenriched-yeast-added-for-nutritional-purposes-as-a-source-of-vitamin-e-in-food-supplements-and-the-bioavailability-of-vitamin-e-from-this-source-based-on-the-supporting-dossier-1(a510dc45-0cf1-4431-92c2-14257c017dfa).html