Corrigendum to “RIFM fragrance ingredient safety assessment, cinnamaldehyde, CAS Registry Number 104-55-2” [Food Chem. Toxicol. 134 (Suppl. 1) (2019) 110710] (Food and Chemical Toxicology (2019) 134(S1), (S0278691519305022), (10.1016/j.fct.2019.110712))

A. M. Api, D. Belsito, S. Biserta, D. Botelho, M. Bruze, G. A. Burton, J. Buschmann, M. A. Cancellieri, M. L. Dagli, M. Date, W. Dekant, C. Deodhar, A. D. Fryer, S. Gadhia, L. Jones, K. Joshi, A. Lapczynski, M. Lavelle, D. C. Liebler, M. NaT. M. Penning, G. Ritacco, F. Rodriguez-Ropero, J. Romine, N. Sadekar, T. W. Schultz, F. Siddiqi, I. G. Sipes, G. Sullivan, Y. Thakkar, Y. Tokura

Research output: Contribution to journalComment/debatepeer-review

Abstract

The authors regret a software error that had led to erroneous values in the Maximum Acceptable Concentrations in Finished Products table. An updated table follows. [Table presented] The authors would like to apologize for any inconvenience caused.

Original languageEnglish (US)
Article number111410
JournalFood and Chemical Toxicology
Volume141
DOIs
StatePublished - Jul 15 2020

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Fingerprint Dive into the research topics of 'Corrigendum to “RIFM fragrance ingredient safety assessment, cinnamaldehyde, CAS Registry Number 104-55-2” [Food Chem. Toxicol. 134 (Suppl. 1) (2019) 110710] (Food and Chemical Toxicology (2019) 134(S1), (S0278691519305022), (10.1016/j.fct.2019.110712))'. Together they form a unique fingerprint.

Cite this