| Authors: |
Khulal U; Centre for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium., Stojadinovic M; Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia., Prodic I; Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia., Rajkovic A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium., Cirkovic Velickovic T; Centre for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium; Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; Serbian Academy of Sciences and Arts, Belgrade, Serbia. Electronic address: tanja.velickovic@ghent.ac.kr. |
