1. Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain
2. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal
3. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
4. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
5. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China