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Co-authors
- Philip MarriottProfessor of ChemistryVerified email at monash.edu
- Phil BremerProfessor, Department of Food Science, University of OtagoVerified email at otago.ac.nz
- Conor DelahuntyVice President, Global Sensory & Consumer Insights. Taste, Nutrition & Health, SymriseVerified email at symrise.com
- Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
- Biniam KebedeSenior Lecturer in Food Science, University of OtagoVerified email at otago.ac.nz
- Sung-Tong ChinResearch Scientist, Australian National Phenome CentreVerified email at murdoch.edu.au
- John BirchFood Science, University of OtagoVerified email at otago.ac.nz
- David BurrittDepartment of Botany, The University of OtagoVerified email at otago.ac.nz
- Marcus LoiThe Tatua Co-operative Dairy Company LimitedVerified email at tatua.com
- Franco BiasioliFondazione Edmund MachVerified email at fmach.it
- Vittorio CapozziISPA-CNR (Istituto di Scienze delle Produzioni Alimentari - Consiglio Nazionale delle Ricerche)Verified email at ispa.cnr.it
- Simon M. HarrisonPrincipal Research Scientist and Team Leader, Data61, CSIRO AustraliaVerified email at csiro.au
- Zahra(Raha) haddadian, PhDFonterra Research and Development CenterVerified email at fonterra.com