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Authors
Sund, Randi
Rustad, Turid
Duinker, Arne
Skipnes, Dagbjørn
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Funding
Funding for this research was provided by:
Norges Forskningsråd (326803)
Norges Forskningsråd (326803)
Norges Forskningsråd (294946)
Norges Forskningsråd (326803)
Nofima the food research institute
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Article History
Received: 22 December 2023
Revised: 27 February 2024
Accepted: 29 February 2024
First Online: 21 March 2024
Declarations
:
: The authors declare no competing interests for this work.
