Authors
Department of Food Science and Technology, Ionian University, Greece
© 2024 Argyrios Gerakis, Athanasios Frangos, Xenophon Haldas, Eirini Katsalirou, Yiannis Samaras, published by Slovenian Academy of Sciences and Arts
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.