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Department of Food Safety and Infection Biology
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Norwegian University of Life Sciences (NMBU)
Chrstine Bäuerl*,1,
Özgun C.O. Umu*,2,
Pablo E. Hernandez3,
Dzung B. Diep4,
Gaspar Pérez-Martínez1
1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC),
2Department of Food Safety and Infection Biology, Norwegian University of Life Sciences (NMBU),
3Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid (UCM),
4Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU)
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