Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

  1. Youssef, J.
  2. Mora, M.
  3. Maiz, E.
  4. Spence, C.
Aldizkaria:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Argitalpen urtea: 2022

Alea: 28

Mota: Artikulua

DOI: 10.1016/J.IJGFS.2022.100515 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus