Factors related to sensory properties and consumer acceptance of vegetables
Author:
Affiliation:
1. Functional Foods Forum, University of Turku, Turku, Finland;
2. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1767034
Reference133 articles.
1. Increases in fruit intakes in older low consumers of fruit following two community-based repeated exposure interventions
2. Model of vegetable freshness perception using luminance cues
3. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies
4. Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years
5. Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness
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