Authors
Monika Krahulcová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Kristína Lépesová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Lucia Bírošová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic