| Institution: | 1. Laboratory of Food & Health, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Spain;2. Research Group on Functional Foods and Nutraceuticals, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico;1. Department of Zoology, University of Kashmir, Srinagar, 190006, J&K, India;2. Centre of Research for Development, University of Kashmir, Srinagar, 190006, J&K, India;3. Department of Botany, University of Kashmir, Srinagar, 190006, J&K, India;1. Universidade Federal de Lavras, Departamento de Ciências Biológicas, Lavras, Minas Gerais, Brazil;2. Universidade Federal de Lavras, Departamento de Ciências Florestais, Lavras, Minas Gerais, Brazil;3. Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal;1. Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources, Institut Supérieur de Biotechnologie de Béja, B.P. 382 - 9000 Béja, Tunisia;2. Laboratoire de Neurophysiologie Fonctionnelle et Pathologies, Département des Sciences Biologiques, Faculté des Sciences de Tunis, 2092 Tunis, Tunisia;3. Laboratoire d’Histologie, d’Embryologie et de Biologie Cellulaire, Faculté de Médicine, 1007 Tunis, Tunisia, Tunisia;1. Forest Research Centre, The School of Agriculture, Tapada da Ajuda 1349-017, Lisbon, Portugal;2. CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Campus Politécnico, Repeses, 3504-510 Viseu, Portugal |
