Originalbeitrag in Fachzeitschrift
A cross-cultural study on the consumer perception and acceptance of grass-derived ingredients in Denmark and Austria
Faber S, Siddiqa S, Reinbach H, Orlien V, Dürrschmid K, Echeverria-Jaramillo E. A cross-cultural study on the consumer perception and acceptance of grass-derived ingredients in Denmark and Austria. Food Quality and Preference. 2026;142:105891. doi:https://doi.org/10.1016/j.foodqual.2026.105891
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Klaus Dürrschmid
Assistenzprofessor Dipl.-Ing.Dr.nat.techn. Klaus Dürrschmid
