Funding for this research was provided by:
Croatian Science Foundation, Faculty of Food Technology Osijek (HRZZ-IP-2016-06-6777, HRZZ-IP-2016-06-6777, HRZZ-IP-2016-06-6777)
Article History
Received: 29 August 2023
Revised: 24 May 2024
Accepted: 25 May 2024
First Online: 9 June 2024
Declarations
:
: Not applicable.
: The authors declare that they have no competing interests as defined by Springer.