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History
- November 20, 2022.
Copyright
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. All rights reserved. No reuse allowed without permission.
Author Information
- Mads Bjørlie1,*,
- Betül Yesiltas1,
- Pedro J. García-Moreno2,
- F. Javier Espejo-Carpio2,
- Nor E. Rahmani-Manglano2,
- Emilia M. Guadix2,
- Ali Jafarpour1,
- Egon B. Hansen1,
- Paolo Marcatili3,
- Michael T. Overgaard4,
- Simon Gregersen Echers4 and
- Charlotte Jacobsen1
- 1National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
- 2Department of Chemical Engineering, University of Granada, 18003 Granada, Spain
- 3Department of Bio and Health Informatics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
- 4Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark
- ↵* Corresponding author; email: mabjo{at}food.dtu.dk