MARINA PAPADELLI1*, GEORGIA ZOUMPOPOULOU2, MARINA GEORGALAKI2, RANIA ANASTASIOU2, EUGENIA MANOLOPOULOU2, IOANNA LYTRA1, KONSTANTINOS PAPADIMITRIOU2 and EFFIE TSAKALIDOU2 1 Technological Educational Institute of Peloponnese, Department of Food Technology, Kalamata, Greece 2 Agricultural University of Athens, Department of Food Science and Human Nutrition, Athens, Greece *Corre...