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Coautori
- Rositsa Denkova-KostovaAssociate ProfesorEmail verificata su uft-plovdiv.bg
- Petia Koprinkova-HristovaProf., Bulgarian Academy of SciencesEmail verificata su iict.bas.bg
- Velislava LyubenovaBulgarian Academy of ScienceEmail verificata su ir.bas.bg
- pascal degraeveProfessor in Food Science and Technology, Université Claude Bernard Lyon 1pascaEmail verificata su univ-lyon1.fr
- Petko DenevInstitute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of SciencesEmail verificata su orgchm.bas.bg
- Denica BlazhevaUniversity of Food TechnologiesEmail verificata su uft-plovdiv.bg
- Denis PonceletonirisEmail verificata su oniris-nantes.fr
- Anton SlavovEmail verificata su uni-plovdiv.bg
- Dasha MihaylovaPhD, Assoc. Prof., Biotechnology, University of Food TechnologiesEmail verificata su uft-plovdiv.bg
- Gisela MonteroUNIVERSIDAD AUTONOMA DE BAJA CALIFORNIAEmail verificata su uabc.edu.mx
- Lydia Toscano-PalomarProfessor of Chemical Engineering, Instituto Tecnologico de MexicaliEmail verificata su itmexicali.edu.mx
- Apostol SimitchievAssociate Professor, University of Food TechnologyEmail verificata su uft-plovdiv.bg
- Monica MIRONESCUUniversitatea Lucian Blaga din SibiuEmail verificata su ulbsibiu.ro
- Tsveta Luizova-HorevaEnglish Language Lecturer, University of Food Technologies, Plovdiv, BulgariaEmail verificata su uft-plovdiv.bg