Acknowledgements
Correspondence concerning this article should be addressed toeither Dr. M. Luisa Demattè or to Dr. Flavia Gasperi, Food Quality and Nutrition Department, Research and Innovation Centre, FondazioneEdmundMach (FEM), via E. Mach1, 38010 San Michele all’Adige (TN). The authors would like to thank Valentina Ting for the valuable contribution to this work and all the students, the FEM employees, and the other volunteers for taking part in this study.