1. Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), KU Leuven, Technology Campus Ghent, Ghent, Belgium;
2. Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Ghent University, Ghent, Belgium;
3. Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, University College Ghent, Ghent, Belgium;
4. Department of Chemistry, Laboratory for Organic & Microwave-Assisted Chemistry (LOMAC), KU Leuven, Leuven, Belgium;
5. Peoples’ Friendship University of Russia (RUDN University), Moscow, Russian Federation;
6. Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands