Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.

Squarzon C, Dean WR, Andersen BV

DOI: 10.3389/fnut.2026.1811381
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1811381,
  title = {Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.},
  author = {Squarzon C and Dean WR and Andersen BV},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1811381},
  url = {https://doi.org/10.3389/fnut.2026.1811381}
}

RIS

TY  - JOUR
TI  - Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.
AU  - Squarzon C
AU  - Dean WR
AU  - Andersen BV
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1811381
UR  - https://doi.org/10.3389/fnut.2026.1811381
ER  -

APA

C, S., WR, D., & BV, A. (2026). Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1811381

Source records

pubmed · retrieved 2026-09-26T00:48:52.571Z