**Acknowledgements**

This paper was supported by the Italian Ministry of Education, University and Research through the grant ECO\_P4 Promotion of ECO-friendly processes for the enhancement of quality of apulian food productions (P.O.N. RICERCA E COMPETITIVITA' 2007-2013 per le Regioni della Convergenza - Avviso n. 713/Ric. del 29/10/2010 - Titolo II - "Sviluppo/Poten‐ ziamento di DAT e di LPP").
