| Affiliation: | 1. Authors Donadini, Bertuzzi, and Rossi are with DIANA—Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;2. Authors Kordialik-Bogacka and Cywińska are with Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wólczańska 171/173, PL–90924 Łódź, Poland;3. Author Spigno is with DiSTAS–Dept. for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;4. Author Porretta is with Experimental Station for the Food Preserving Industry, Dept. of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy |
