| Authors: |
Byrne K; School of Food Science and Environmental Health, Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland.; Sustainability and Health Research Hub (SHRH), Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland., Bednarz N; School of Food Science and Environmental Health, Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland.; Sustainability and Health Research Hub (SHRH), Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland., McEvoy C; School of Food Science and Environmental Health, Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland.; Department of Chemistry, Maynooth University, Maynooth, W23 F2H6, Ireland., Stephens JC; Department of Chemistry, Maynooth University, Maynooth, W23 F2H6, Ireland.; Kathleen Lonsdale Institute for Human Health Research, Maynooth University, Maynooth, W23 F2H6, Ireland., Curtin JF; School of Food Science and Environmental Health, Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland.; Sustainability and Health Research Hub (SHRH), Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland., Kinsella GK; School of Food Science and Environmental Health, Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland.; Sustainability and Health Research Hub (SHRH), Technological University Dublin, Grangegorman Lower, Dublin 7, Dublin, D07 ADY7, Ireland. |
