| Affiliation: | 1. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all’Adige, Italy;2. Nofima Mat AS, Osloveien 1, NO-1430 Ås, Norway and Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Fredriksberg Copenhagen, Denmark;1. Facultad de Química, Universidad de la República, Gral, Flores 2124, CP 11800 Montevideo, Uruguay;2. Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21949-909 Rio de Janeiro, RJ, Brazil;3. Nofima AS, P.O. Box 210, 1431 Ås, Norway;4. Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Fredriksberg, Copenhagen, Denmark;1. Institut de Recherche Mathématique de Rennes (IRMAR), UMR 6625 du Centre National de la Recherche Scientifique (CNRS), Rennes, France;2. AGROCAMPUS OUEST, Rennes, France;3. Centre Culinaire Contemporain, Rennes, France;1. Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom;2. Department of Statistics and Management Science in Agriculture, Technical University of Madrid, ETSI Agrónomos, 28040 Ciudad Universitaria s/n, Madrid, Spain;1. LUNAM University, ONIRIS, Sensometrics and Chemometrics Laboratory, Nantes, France;2. INRA, Nantes, France;3. CTIFL, Centre de Saint Rémy de Provence, France;4. CTIFL, Centre de Balandran, France |
