摘要 : To secure future protein demand in a sustainable food system, protein needs to come from a variety of alternative and novel sources, amongst others otherwise wasted side-streams. Such upcycled food is yet relatively unknown to con... 展开
作者 | Aschemann-Witzel~ Jessica Asioli~ Daniele Banovic~ Marija Perito~ Maria Angela Peschel~ Anne Odile |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 11 |
语种/中图分类号 | en / TS2 |
关键词 | Upcycled food Creation and engagement Qualitative Frugality Climate Sustainability CONSTRUAL-LEVEL PSYCHOLOGICAL DISTANCE TECHNOLOGY NEOPHOBIA BEHAVIOR INGREDIENTS PERCEPTION PRODUCERS WASTE |
馆藏号 | N2008EPST0012465 |