Safety evaluation of the food enzyme non‐reducing end α‐l‐arabinofuranosidase from the genetically modified Trichoderma reesei strain NZYM‐GV
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DOI: 10.2903/j.efsa.2022.7173
Abstract: Abstract The food enzyme non‐reducing end α‐l‐arabinofuranosidase (α‐l‐arabinofuranoside non‐reducing end α‐l‐arabinofuranosidase; EC 3.2.1.55) is produced with the genetically modified Trichoderma reesei strain NZYM‐GV by Novozymes A/S. The genetic modifications do not give rise to safety… read more here.
Keywords: non reducing; safety; food; end arabinofuranosidase ... See more keywords