Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses

M. Martínez‐Subirà, A. Colonna, P. Hayes

Open source

DOI: 10.1111/1750-3841.17643
Published: 2025-01
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.17643,
  title = {Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses},
  author = {M. Martínez‐Subirà and A. Colonna and P. Hayes},
  year = {2025},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.17643},
  url = {https://doi.org/10.1111/1750-3841.17643}
}

RIS

TY  - JOUR
TI  - Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses
AU  - M. Martínez‐Subirà
AU  - A. Colonna
AU  - P. Hayes
PY  - 2025
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.17643
UR  - https://doi.org/10.1111/1750-3841.17643
ER  -

APA

Martínez‐Subirà, M., Colonna, A., & Hayes, P. (2025). Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses. Journal of Food Science. https://doi.org/10.1111/1750-3841.17643

Source records

crossref · retrieved 2026-09-26T16:11:18.581Z