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Cynthia Fourgeux
From the Eye and Nutrition Research Group, UMR1129 FLAVIC (Flaveur, vision et comportement du consommateur; Flavor, Vision, and Consumer Behavior), INRA (French National Institute for Agricultural Research), Dijon, France;
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Lucy Martine
From the Eye and Nutrition Research Group, UMR1129 FLAVIC (Flaveur, vision et comportement du consommateur; Flavor, Vision, and Consumer Behavior), INRA (French National Institute for Agricultural Research), Dijon, France;
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Ingemar Björkhem
the Department of Laboratory Medicine, Division of Clinical Chemistry, Karolinska University Hospital Huddinge, Stockholm, Sweden;
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Ulf Diczfalusy
the Department of Laboratory Medicine, Division of Clinical Chemistry, Karolinska University Hospital Huddinge, Stockholm, Sweden;
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Corinne Joffre
From the Eye and Nutrition Research Group, UMR1129 FLAVIC (Flaveur, vision et comportement du consommateur; Flavor, Vision, and Consumer Behavior), INRA (French National Institute for Agricultural Research), Dijon, France;
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Niyazi Acar
From the Eye and Nutrition Research Group, UMR1129 FLAVIC (Flaveur, vision et comportement du consommateur; Flavor, Vision, and Consumer Behavior), INRA (French National Institute for Agricultural Research), Dijon, France;
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Catherine Creuzot-Garcher
the Department of Ophthalmology, University Hospital, Dijon, France; and
the Eye and Nutrition Research Group, UMR1129 FLAVIC, University de Burgundy, Dijon, France.
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Alain Bron
the Department of Ophthalmology, University Hospital, Dijon, France; and
the Eye and Nutrition Research Group, UMR1129 FLAVIC, University de Burgundy, Dijon, France.
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Lionel Bretillon
From the Eye and Nutrition Research Group, UMR1129 FLAVIC (Flaveur, vision et comportement du consommateur; Flavor, Vision, and Consumer Behavior), INRA (French National Institute for Agricultural Research), Dijon, France;