Author: Celestino Santos-Buelga

Celestino Santos-Buelga is Professor of Food Chemistry, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Spain Maria Teresa Escribano-Bailon is Lecturer in Food Technology, Technical School of Zamora, University of Salamanca, Spain Vincenzo Lattanzio is Professor of Plant Biochemistry and Physiology, Department of Agro- Environmental Sciences, Chemistry and Plant Protection, Faculty of Agricultural Sciences, University of Foggia, Italy Edited by Celestino Santos-Buelga, Maria Teresa Escribano-Bailon and Vincenzo Lattanzio