| Affiliation: | 1. Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science, N-1432 Ås, Norway;2. TINE R&D Center, P.O. Box 8034, N-4068 Stavanger, Norway;3. Vinmonopolet, P.O. Box 6953, St. Olavs plass, N-0130 Oslo, Norway;1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Lactiker – Research Team on Safety and Quality of Foods of Animal Origin, University of the Basque Country (UPV/EHU), Facultad de Farmacia, Paseo de La Universidad, 7 01006 Vitoria-Gasteiz, Spain;2. USC 1422 Grappe, INRA, Ecole Supérieure D’Agricultures, Univ. Bretagne Loire, SFR 4207 QUASAV, 55 Rue Rabelais, 49100 Angers, France;3. Organismo Controllo Qualità Produzioni Regolamentate, via F. Ferrari 6, 42124 Reggio Emilia, Italy;1. University of Nottingham, Leicestershire, United Kingdom;2. Pepsico, Leicestershire, United Kingdom;1. Pharmacognosy Department, Division of Pharmaceutical Sciences, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria, 1029, Egypt;2. Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, 11835, Egypt;3. Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), 11837, Egypt;4. Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Kasr el Aini St., P.B., 11562, Egypt;1. Digital Agriculture, Food and Wine Research Group. Faculty of Science, The University of Melbourne, VIC, 3010, Australia;2. Agriculture and Food Systems, Faculty of Science, The University of Melbourne, Dookie Campus, VIC, 3647, Australia;3. Tecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, Mexico |
