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Published 2021

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Publication details

Journal : Food Chemistry , vol. 357 , p. 10 , 2021

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Low, Dorrain Yanwen; Micheau, Pierre; Koistinen, Ville Mikael; Hanhineva, Kati; Abrankó, László; Rodriguez-Mateos, Ana; da Silva, Andreia Bento; van Poucke, Christof; Almeida, Conceição; Andres-Lacueva, Cristina; Rai, Dilip K.; Capanoglu, Esra; Barberán, Francisco A. Tomás; Mattivi, Fulvio; Schmidt, Gesine; Gürdeniz, Gözde; Valentová, Kateřina; Bresciani, Letizia; Petrásková, Lucie; Dragsted, Lars Ove; Philo, Mark; Ulaszewska, Marynka; Mena, Pedro; González-Domínguez, Raúl; Garcia-Villalba, Rocía; Kamiloglu, Senem; de Pascual-Teresa, Sonia; Durand, Stéphanie; Wiczkowski, Wieslaw; Bronze, Maria Rosário; Stanstrup, Jan; Manach, Claudine

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Kjetil Aune
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kjetil.aune@nofima.no

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