| Authors: |
Gausemel E; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway. Electronic address: even.gausemel@nmbu.no., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., O'Mahony JA; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Liland KH; Faculty of Science and Technology, Norwegian University of Life Sciences, 1433 Ås, Norway., Rukke EO; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., Schüller RB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., Johansen AG; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway. |
