| Authors: |
Bottaioli M; Department for Sustainable Food Process (DiSTAS), Catholic University of the Sacred Heart, Via S. L. Bissolati 74, Cremona, 26100, Italy., Termine V; Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, Via Mangiagalli 25, Milano, 20133, Italy., Botti A; Department of Pharmacy and Biotechnology (FaBiT), University of Bologna, Via P. Gobetti 87, Bologna, 40129, Italy., Vitali B; Department of Pharmacy and Biotechnology (FaBiT), University of Bologna, Via P. Gobetti 87, Bologna, 40129, Italy., Mora D; Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, Via Mangiagalli 25, Milano, 20133, Italy., Laghi L; Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza G. Goidanich 60, Cesena, 47521, Italy., Morelli L; Department for Sustainable Food Process (DiSTAS), Catholic University of the Sacred Heart, Via S. L. Bissolati 74, Cremona, 26100, Italy., Pinto L; Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via G. Amendola 122/O, Bari, 70126, Italy., Marzulli A; Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via G. Amendola 122/O, Bari, 70126, Italy., Baruzzi F; Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via G. Amendola 122/O, Bari, 70126, Italy., Fontana A; Department for Sustainable Food Process (DiSTAS), Catholic University of the Sacred Heart, Via S. L. Bissolati 74, Cremona, 26100, Italy. alessandra.fontana@unicatt.it. |
