Professors Stefania Vichi and Alba Tres lead the study, published in the journal Food Chemistry, which is part of a doctoral thesis carried out by researcher Berta Torres, from the UB’s Faculty of Pharmacy and Food Sciences, the Nutrition and Food Safety Research Institute (INSA) and the Food and Nutrition Torribera Campus. The study also includes the participation of UB experts Soriana B. Nicotra and Francesc Guardiola, as well as Mercè Rovira and Agustí Romero, from the Institute of Agrifood Research and Technology (IRTA), under the collaboration within the TRACENUTS project, funded by the Spanish Ministry of Science, Innovation and Universities (PID2020-117701RB-I00).

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