| Autor: |
Košir AB; Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, SI-1000, Ljubljana, Slovenia.; Jožef Stefan International Postgraduate School, Jamova 39, SI-1000, Ljubljana, Slovenia., Arulandhu AJ; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands.; Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands., Voorhuijzen MM; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands., Xiao H; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, 210095, P. R. China., Hagelaar R; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands., Staats M; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands., Costessi A; BaseClear, Einsteinweg 5, 2333 CC, Leiden, The Netherlands., Žel J; Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, SI-1000, Ljubljana, Slovenia., Kok EJ; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands., van Dijk JP; RIKILT Wageningen UR, P.O. Box 230, 6700 AE, Wageningen, The Netherlands. jeroen.vandijk@wur.nl. |
