| Authors: |
Bayudan S; Food Market Research Hub, Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, Ghent, Belgium. Electronic address: SimounRainierLuis.Bayudan@UGent.be., Laureati M; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Proserpio C; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Cattaneo C; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Guerrero L; IRTA, Food Quality and Technology, Finca Camps i Armet S/N, 17121 Monells, Girona, Spain., Badia-Olmos C; IRTA, Food Quality and Technology, Finca Camps i Armet S/N, 17121 Monells, Girona, Spain., Claret A; IRTA, Food Quality and Technology, Finca Camps i Armet S/N, 17121 Monells, Girona, Spain., Dapčević-Hadnađev T; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Pestorić M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Škrobot D; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Ubiparip D; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Pojić M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., De Steur H; Food Market Research Hub, Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, Ghent, Belgium., Schouteten JJ; Food Market Research Hub, Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, Ghent, Belgium. |
