Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.
- DOI
- 10.1111/1750-3841.71462
- Published
- 2026 Sep
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71462,
title = {Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.},
author = {Negreiros NF and de Almeida RS and Pimentel TC and Galvão MS and Cândido TBS and de Carvalho LM and Ribeiro-Filho NM and Olegario LS and Bezerra TKA and Madruga MS and da Silva FAP},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71462},
url = {https://doi.org/10.1111/1750-3841.71462}
}RIS
TY - JOUR TI - Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach. AU - Negreiros NF AU - de Almeida RS AU - Pimentel TC AU - Galvão MS AU - Cândido TBS AU - de Carvalho LM AU - Ribeiro-Filho NM AU - Olegario LS AU - Bezerra TKA AU - Madruga MS AU - da Silva FAP PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71462 UR - https://doi.org/10.1111/1750-3841.71462 ER -
APA
NF, N., RS, D. A., TC, P., MS, G., TBS, C., LM, D. C., NM, R., LS, O., TKA, B., MS, M., & FAP, D. S. (2026). Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.. Journal of food science. https://doi.org/10.1111/1750-3841.71462
Source records
- pubmed · retrieved 2026-09-24T21:55:11.997Z