Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

Pedro M. Silva, Miguel A. Cerqueira, Lorenzo Pastrana, Manuel A. Coimbra, Antonio A. Vicente, Filip Van Bockstaele, Daylan Tzompa-Sosa, Koen Dewettinck

Open source

DOI: 10.1016/j.fufo.2024.100459
Published: 12
Container: Future Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fufo.2024.100459,
  title = {Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies},
  author = {Pedro M. Silva and Miguel A. Cerqueira and Lorenzo Pastrana and Manuel A. Coimbra and Antonio A. Vicente and Filip Van Bockstaele and Daylan Tzompa-Sosa and Koen Dewettinck},
  year = {2024},
  journal = {Future Foods},
  doi = {10.1016/j.fufo.2024.100459},
  url = {https://doi.org/10.1016/j.fufo.2024.100459}
}

RIS

TY  - JOUR
TI  - Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies
AU  - Pedro M. Silva
AU  - Miguel A. Cerqueira
AU  - Lorenzo Pastrana
AU  - Manuel A. Coimbra
AU  - Antonio A. Vicente
AU  - Filip Van Bockstaele
AU  - Daylan Tzompa-Sosa
AU  - Koen Dewettinck
PY  - 2024
JO  - Future Foods
DO  - 10.1016/j.fufo.2024.100459
UR  - https://doi.org/10.1016/j.fufo.2024.100459
ER  -

APA

Silva, P. M., Cerqueira, M. A., Pastrana, L., Coimbra, M. A., Vicente, A. A., Bockstaele, F. V., Tzompa-Sosa, D., & Dewettinck, K. (2024). Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies. Future Foods. https://doi.org/10.1016/j.fufo.2024.100459

Source records

doaj · retrieved 2026-09-26T05:43:31.450Z