Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

Author:

Giacalone Davide,Clausen Mathias P,Jaeger Sara R

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference100 articles.

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4. A sense of sustainability? — How sensory consumer science can contribute to sustainable development of the food sector;Aschemann-Witzel;Trends Food Sci Technol,2019

5. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Crit Rev Food Sci Nutr,2021

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