1. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology University of Vigo Ourense Spain
2. Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
3. Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Bragança Portugal