Exploring the lack of liking for faba bean ingredients with different sensory profiles
Year of publication
2024
Authors
Tuccillo Fabio, Lampi Anna-Maija, Katina Kati, Sandell Mari
Organizations and authors
University of Turku
Sandell Mari
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal/Series
Parent publication name
Publisher
Volume
118
Article number
105198
Pages
105198
ISSN
Publication forum
Publication forum level
2
Open access
Open access in the publisher’s service
Yes
Open access of publication channel
Partially open publication channel
Self-archived
Yes
Other information
Fields of science
Agricultural biotechnology; Other agricultural sciences; Health care science
Publication country
United Kingdom
Internationality of the publisher
International
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.foodqual.2024.105198
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes