| Authors: |
Segéňová I; Faculty of Chemical and Food Technology, Department of Nutrition and Food Quality Assessment, Slovak University of Technology, Radlinského 9, Bratislava, 81237, Slovakia. ivana.segenova@stuba.sk., Hrušková M; Faculty of Chemical and Food Technology, Department of Nutrition and Food Quality Assessment, Slovak University of Technology, Radlinského 9, Bratislava, 81237, Slovakia., Bírošová L; Faculty of Chemical and Food Technology, Department of Nutrition and Food Quality Assessment, Slovak University of Technology, Radlinského 9, Bratislava, 81237, Slovakia., Koreneková J; Faculty of Chemical and Food Technology, Department of Nutrition and Food Quality Assessment, Slovak University of Technology, Radlinského 9, Bratislava, 81237, Slovakia., Olejníková P; Faculty of Chemical and Food Technology, Institute of Biochemistry and Microbiology, Slovak University of Technology, Radlinského 9, Bratislava, 81237, Slovakia., Mackuľak T; Faculty of Materials Science and Technology, Institute of Applied Informatics, Automation and Mechatronics, Slovak University of Technology, Ulica Jána Bottu 2781/25, Trnava, 91724, Slovakia. |
