Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective
Fuente:
Food Quality and Preference
Publication date: February 2026Source: Food Quality and Preference, Volume 136Author(s): Barbara Guggenbühl, Annette Bongartz, Saskia Mantovani, Katharina Smith, Thorsten Guksch, Jeannette Nuessli Guth