作者: EFSA Panel on Nutrition , Novel Foods and Food Allergens (NDA) , Dominique Turck , Jacqueline Castenmiller , Stefaan De Henauw
关键词: Biology 、 Fatty acid 、 Strain (chemistry) 、 Novel food 、 Schizochytrium limacinum 、 Food science
摘要: … The applicant performed two stability tests with three independently produced batches of the NF: one test up to 12 weeks at 25C and a second test up to 6 months at 40C. The batches …