| Authors: |
Bietto F; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Cirrincione S; Institute of the Science of Food Production (ISPA) - National Research Council, Grugliasco, TO 10095, Italy., Gómez-Marín C; Institute of Food Science Research CIAL (CSIC-UAM), Madrid, Spain., Miralles B; Institute of Food Science Research CIAL (CSIC-UAM), Madrid, Spain., Romaniello F; National Metrological Institute of Italy (INRIM), Torino 10135, Italy., Arranz E; Institute of Food Science Research CIAL (CSIC-UAM), Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid (UAM), Madrid, Spain., Lamberti C; Institute of the Science of Food Production (ISPA) - National Research Council, Grugliasco, TO 10095, Italy., Bavaro SL; Institute of the Science of Food Production (ISPA) - National Research Council, Grugliasco, TO 10095, Italy., Cavallarin L; Institute of the Science of Food Production (ISPA) - National Research Council, Grugliasco, TO 10095, Italy., Rath E; Chair of Nutrition and Immunology, School of Life Sciences, Technische Universität München, Freising, Germany., Lucey AJ; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Giblin L; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: Linda.Giblin@teagasc.ie. |
