Authors
Katarína Medveďová
Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Lenka Nahliková
Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Petra Strižincová
Department of Wood, Pulp, and Paper, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Tibor Dubaj
Department of Physical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
František Kreps
Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia