Lanng, Sofie Kaas
Oxfeldt, Mikkel
Johansen, Frank Ted
Risikesan, Jeyanthini
Hansen, Mette
Bertram, Hanne Christine
Funding for this research was provided by:
Beckett-Fonden (19-2-4811)
A.P. Møller og Hustru Chastine Mc-Kinney Møllers Fond til almene Formaal (##)
Danmarks Frie Forskningsfond (6161-00016B)
Article History
Received: 17 May 2023
Accepted: 8 November 2023
First Online: 24 November 2023
Declarations
:
: The authors declare no competing interests.
: This study was funded by the A.P. Møller Fonden, Copenhagen, Denmark and Beckett Foundation, Denmark (19-2-4811). The present study was part of Sofie Kaas Lanng’s PhD project, which was funded by Centre for Innovative Food Research (CiFOOD), Aarhus University and HCB’s Elite Research grant (6161-00016B). NMR data were generated though accessing research infrastructure at Aarhus University, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure).
: All procedures performed in studies involving human participants were in accordance with the ethical standards the Declaration of Helsinki and the study was approved by The Central Denmark Region Committees on Health Research Ethics (journal nr. M-2019-291-19). Informed consent was obtained from all individual participants included in the study.