Yilmaz, Birsen ; Bangar, Sneh Punia ; Echegaray, Noemi... This work is supported by the PRIMA program under project BioProMedFood (ref. no. 2019-SECTION2-4 Project ID 1467). The PRIMA programme is part of the European Union. This research was also supported by the Scientific and Technological Research Council of Turkey (TUBITAK); Grant No: N-UPAG 119N492 (PRIMA Programme Section 2). This work is also based upon the work from COST Action 18101 SOURDOMICS?Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/ accessed on 28 March 2022; https://www.cost.eu/actions/CA18101/ accessed on 28 March 2022), where the author J.M.R. is the Chair and Grant Holder Scientific Representative, and the author F.O. is the leader of the working group 8 ?Food safety, health promoting, sensorial perception and consumers? behaviour?, and is supported by COST (European Cooperation in Science and Technology) (https://www.cost.eu/ accessed on 28 March 2022). COST is a funding agency for rese....
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