1. Department
of Chemical Engineering, University of Rovira i Virgili, Av. Paisos
Catalans 26, 43007-Tarragona, Spain
2. Faculty
of Engineering and Natural Sciences, Department of Food Engineering, Adana Science and Technology University, 01100 Adana, Turkey
3. Araban
Vocational High School, Department of Organic Agriculture, University of Gaziantep, 27600 Gaziantep, Turkey
4. Instituto
de Investigación en Ciencias de la Alimentación (CSIC-UAM),
Food Analysis and Bioactivity, Department of Lipids, Universidad Autónoma de Madrid (UAM), Nicolás Cabrera, 9, 28049, Madrid, Spain
5. Faculty
of
Agriculture, Department of Food Engineering, Cukurova University, 01330, Adana, Turkey