1. Department of Food Science and Technology, Faculty of Environmental Sciences, Ionian University, Argostoli, Greece
2. Agricultural Winemaking Cooperative of Kefalonian Robola Producers, Omala, Greece
3. Department of Pharmacognosy & Chemistry of Natural Products, School of Health Sciences, Faculty of Pharmacy, National and Kapodistrian University of Athens, Zografou, Athens, Greece
4. Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia, University of Belgrade, Belgrade Serbia