{"description":"\u9999\u6599\u30b0\u30eb\u30fc\u30d7\u8a55\u4fa1203\u6539\u8a022 (FGE.203Rev2): FGE. 19\u306e\u5316\u5b66\u30b5\u30d6\u30b0\u30eb\u30fc\u30d71.1.4\u306b\u5c5e\u3057\u3001\u4e8c\u3064\u4ee5\u4e0a\u306e\u5171\u5f79\u4e8c\u91cd\u7d50\u5408\u304c\u3042\u308a\u3001\u3055\u3089\u306b\u975e\u5171\u5f79\u4e8c\u91cd\u7d50\u5408\u3092\u6709\u3059\u308b\u307e\u305f\u306f\u6709\u3057\u3066\u3044\u306a\u3044\u03b1,\u03b2-\u4e0d\u98fd\u548c\u8102\u80aa\u65cf\u30a2\u30eb\u30c7\u30d2\u30c9\u3068\u524d\u99c6\u4f53 Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): \u03b1,\u03b2-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more\u2026","provider_url":"https://hatena.blog","blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","categories":["EFSA"],"title":"\u8a55\u4fa1","width":"100%","published":"2018-07-24 00:00:00","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20180724%2Fp1\" title=\"\u8a55\u4fa1 - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","image_url":null,"version":"1.0","provider_name":"Hatena Blog","height":"190","url":"https://uneyama.hatenadiary.jp/entry/20180724/p1","author_name":"uneyama","blog_url":"https://uneyama.hatenadiary.jp/","author_url":"https://blog.hatena.ne.jp/uneyama/","type":"rich"}