Gullón, Patricia
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
CITI-Tecnopole, San Ciprián de Viñas, 32901 Ourense, Spain; González-Muñoz, María Jesús
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
CITI-Tecnopole, San Ciprián de Viñas, 32901 Ourense, Spain; Gool, Martine Paula van
Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands; Schols, Henk Arie
Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands; Ebringerová, Anna
Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Dúbravská cesta 9, SK-845 38 Bratislava, Slovakia; Hirsch, Ján
Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Dúbravská cesta 9, SK-845 38 Bratislava, Slovakia; Parajó, Juan Carlos
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
CITI-Tecnopole, San Ciprián de Viñas, 32901 Ourense, Spain
jcparajo@uvigo.es
(2015-01-16)