Updated safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified

• Tác giả: Jaime Aguilera, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Dainele Cavanna, Cristina Fernandez Fraguas, Gabriele Gadermaier, Ralf Greiner, Lieve Herman, Natalia Kovalkovicova, Yi Liu, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L M Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Holger Zorn
• Ngôn ngữ: eng
• Ký hiệu phân loại: 133.594 Types or schools of astrology originating in or associated with a
• Thông tin xuất bản: United States : EFSA journal. European Food Safety Authority , 2025
• Bộ sưu tập: NCBI
• ID: 724634

Tóm tắt

The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified