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Autor:
Stavropoulou E; a CHUV (Centre Hospitalier Universitaire Vaudois, Service des Urgences , rue du Bugnon 46, Lausanne , Vaud , Switzerland., Bezirtzoglou E; b Faculty of Agricultural Development , Department of Food Science and Technology and Department of Chemistry and Biochemistry, Democritus University of Thrace , Orestiada , Greece.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2019; Vol. 59 (4), pp. 537-545. Date of Electronic Publication: 2017 Oct 05.