Authors
Klára Cverenkárová
Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Petra Olejníková
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Katarína Šoltys
Department of Microbiology and Virology, Faculty of Natural Sciences, Comenius University, Bratislava 4, Slovakia
Lucia Messingerová
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Ľubomír Skladaný
HEGITO (Div Hepatology, Gastroenterology and Liver Transplantation), Dept Internal Medicine 2 of the Slovak Medical University, F.D. Roosevelt University Hospital of Banská Bystrica, Banská Bystrica, Slovakia
Lucia Bírošová
Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia