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Autor:
Landi N; Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100-Caserta, Italy., Grundner M; Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia., Ragucci S; Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100-Caserta, Italy., Pavšič M; Department of Chemistry and Biochemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Ljubljana, Slovenia., Mravinec M; Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia., Pedone PV; Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100-Caserta, Italy., Sepčić K; Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia., Di Maro A; Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100-Caserta, Italy. Electronic address: antimo.dimaro@unicampania.it.
Publikováno v:
Food chemistry [Food Chem] 2022 Dec 01; Vol. 396, pp. 133655. Date of Electronic Publication: 2022 Jul 09.