Authors
Teuta Murati
Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Marina Miletić
Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Josipa Kolarić
Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Vanja Lovrić
Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Danijela Bursać Kovačević
Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Predrag Putnik
Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Irena Landeka Jurčević
Laboratory for Food Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Domagoj Đikić
Division of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia
Verica Dragović-Uzelac
Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ivana Kmetič
Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia