NWT‐02, a fixed combination of lutein, zeaxanthin and docosahexaenoic acid in egg yolk and reduction of the loss of vision: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

MLA

EFSA Panel on Dietetic Products, Nutrition and Allergies (EFSA NDA Panel), et al. “NWT‐02, a Fixed Combination of Lutein, Zeaxanthin and Docosahexaenoic Acid in Egg Yolk and Reduction of the Loss of Vision: Evaluation of a Health Claim Pursuant to Article 13(5) of Regulation (EC) No 1924/2006.” EFSA Journal, vol. 16, no. 1, Jan. 2018. EBSCOhost, https://doi.org/10.2903/j.efsa.2018.5139.

APA

EFSA Panel on Dietetic Products, N. and A. (EFSA N. P., Dominique Turck, Jean‐Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather‐Tait, Marina Heinonen, Karen Ildico Hirsch‐Ernst, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Monika Neuhäuser‐Berthold, Grażyna Nowicka, Kristina Pentieva, Yolanda Sanz, Anders Sjödin, Martin Stern, Daniel Tomé, Henk Van Loveren, … Alfonso Siani. (2018). NWT‐02, a fixed combination of lutein, zeaxanthin and docosahexaenoic acid in egg yolk and reduction of the loss of vision: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 16(1). https://doi.org/10.2903/j.efsa.2018.5139

Chicago

EFSA Panel on Dietetic Products, Nutrition and Allergies (EFSA NDA Panel), Dominique Turck, Jean‐Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather‐Tait, Marina Heinonen, et al. 2018. “NWT‐02, a Fixed Combination of Lutein, Zeaxanthin and Docosahexaenoic Acid in Egg Yolk and Reduction of the Loss of Vision: Evaluation of a Health Claim Pursuant to Article 13(5) of Regulation (EC) No 1924/2006.” EFSA Journal 16 (1). doi:10.2903/j.efsa.2018.5139.