| Authors: |
Ballegaard AR; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark., Sancho AI; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark., Zhou C; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark., Knudsen NH; Immunology, ALK, Bøge Allé 1, DK-2970, Hørsholm, Denmark., Rigby NM; School of Food Science & Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK., Bang-Berthelsen CH; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark., Gupta S; Immunology, ALK, Bøge Allé 1, DK-2970, Hørsholm, Denmark., Mackie AR; School of Food Science & Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK., Lübeck M; Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9100, Aalborg, Denmark., Pilegaard K; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark., Bøgh KL; National Food Institute, Technical University of Denmark, Kemitorvet, Building 202, DK-2800, Kgs. Lyngby, Denmark. Electronic address: kalb@food.dtu.dk. |