**Author details**

Antonio Morata1 \*, Iris Loira1 , Buenaventura Guamis2 , Javier Raso3 , Juan Manuel del Fresno1 , Carlos Escott1 , María Antonia Bañuelos4 , Ignacio Álvarez<sup>3</sup> , Wendu Tesfaye1 , Carmen González1 and Jose Antonio Suárez-Lepe1

1 enotecUPM, Universidad Politécnica de Madrid, Spain

2 Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Universitat Autònoma de Barcelona, Bellaterra, Spain

3 Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain

4 Departament de Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain

\*Address all correspondence to: antonio.morata@upm.es

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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