Sensory characterisation and consumer acceptance of plant-based cheese alternatives: A Swiss perspective. - IRA+

Guggenbühl Gasser B., Bongartz A., Mantovani S., Smith K., Guksch T., Nuessli Guth J.

Sensory characterisation and consumer acceptance of plant-based cheese alternatives: A Swiss perspective.

Food Quality and Preference, 136, 2026, Article 105713, 1-15.

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ISSN Print 0950-3293
ISSN en ligne: 1873-6343
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodqual.2025.105713
ID publication (Code web): 60704 Envoyer par e-mail