Authors
Kristína Lépesová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Bratislava
Monika Krahulcová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Bratislava
Tomáš Mackuľak
Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, STU in Bratislava, Bratislava
Lucia Bírošová
Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, STU in Bratislava, Bratislava