Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market

Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate Ge...

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Detalles Bibliográficos
Autores principales: Pointke, Marcel, Ohlau, Marlene, Risius, Antje, Pawelzik, Elke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368216/
https://www.ncbi.nlm.nih.gov/pubmed/35954105
http://dx.doi.org/10.3390/foods11152339

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368216/
https://www.ncbi.nlm.nih.gov/pubmed/35954105
http://dx.doi.org/10.3390/foods11152339

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