| Autor: |
Hernández-Hierro JM; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain., Cozzolino D; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Saint Lucia, QLD, Australia., Feng CH; School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Japan.; RIKEN Centre for Advanced Photonics, RIKEN, Sendai, Japan., Rato AE; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Evora, Portugal., Nogales-Bueno J; Food Colour and Quality Laboratory, Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain. |
