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Journal Articles Food Quality and Preference Year : 2021

Consumer preferences for new fermented food products that mix animal and plant protein sources

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Abstract

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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hal-03908155 , version 1 (20-12-2022)

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Anne Saint-Eve, Françoise Irlinger, Caroline Pénicaud, Isabelle Souchon, Stéphan Marette. Consumer preferences for new fermented food products that mix animal and plant protein sources. Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩. ⟨hal-03908155⟩
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