1. Department of Functional & Organic Food & Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
2. Nafferton Farm,
Nafferton Ecological
Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Stocksfield, Northumberland,
NE43 7XD, U.K.
3. Department of Animal Physiology,
Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-096 Warsaw, Poland
4. Department of Dietetics, Faculty
of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw,
Poland
5. Department of Food
Analysis and Nutrition, Institute of Chemical Technology, Technická
3, 166 28 Prague, Czech Republic
6. Faculty of Engineering and Natural
Sciences, Sabanci University, 34956 Istanbul,
Turkey
7. Department of Beer,
Malt and
Pro-health Food Technology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw,
Poland
8. Organic Food and
Farming Division, Bioforsk-Norwegian Institute for Agricultural and Environmental Research, Gunnars veg 6, N-6630 Tingvoll,
Norway