| Authors: |
Crudo F; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria., Dellafiora L; Department of Food and Drug, University of Parma, Area Parco delle Scienze 27/A, Parma 43124, Italy., Hong C; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria., Burger L; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria., Jobst M; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria; Core Facility Multimodal Imaging, Faculty of Chemistry, University of Vienna, Währinger Str. 42, Vienna 1090, Austria; University of Vienna, Vienna Doctoral School in Chemistry (DoSChem), Währinger Str. 42, Vienna 1090, Austria., Del Favero G; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria; Core Facility Multimodal Imaging, Faculty of Chemistry, University of Vienna, Währinger Str. 42, Vienna 1090, Austria., Marko D; Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währinger Str. 38, Vienna 1090, Austria; Core Facility Multimodal Imaging, Faculty of Chemistry, University of Vienna, Währinger Str. 42, Vienna 1090, Austria. Electronic address: doris.marko@univie.ac.at. |
