Sørdahl, Patrick Berg https://orcid.org/0000-0002-7136-9556
Funding for this research was provided by:
Norges Forskningsråd (294799)
Nofima the food research institute
Article History
Received: 12 July 2022
Accepted: 25 January 2023
First Online: 1 February 2023
Declarations
:
: The author declares no competing interests.