| Institution: | 1. Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain;2. Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain;1. Department of Hydraulic and Environmental Engineering, Federal University of Ceará, Brazil;2. Department of Chemistry and Environment, Federal Institute of Education, Science and Technology of Ceará, Brazil;3. Department of Organic and Inorganic Chemistry, Federal University of Ceará, Brazil;4. Sea Science Institute, Federal University of Ceará, Brazil;5. Brazilian Agricultural Research Corporation, Tropical Agroindustry National Centre, Brazil;1. Dept. of Structures for Engineering and Architecture, University “Federico II”, Naples, Italy;2. Dept. of Chemical, Materials and Production Engineering, University “Federico II”, Naples, Italy;3. University of Applied Sciences of Southern Switzerland, Lugano, Switzerland;1. Department of Environment and Energy Mechanical Engineering, University of Science and Technology, Daejeon 305-350, Republic of Korea;2. Environmental and Energy System Research Division, Korea Institute of Machinery and Materials, Daejeon 305-343, Republic of Korea |
