It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context

Iuri Baptista, Agnes Harcevic, Magnus Westling, Åsa Öström

Open source

DOI: 10.3390/foods15061015
Published: 2026-03-13
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15061015,
  title = {It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context},
  author = {Iuri Baptista and Agnes Harcevic and Magnus Westling and Åsa Öström},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15061015},
  url = {https://doi.org/10.3390/foods15061015}
}

RIS

TY  - JOUR
TI  - It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context
AU  - Iuri Baptista
AU  - Agnes Harcevic
AU  - Magnus Westling
AU  - Åsa Öström
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15061015
UR  - https://doi.org/10.3390/foods15061015
ER  -

APA

Baptista, I., Harcevic, A., Westling, M., & Öström, Å. (2026). It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context. Foods. https://doi.org/10.3390/foods15061015

Source records

crossref · retrieved 2026-09-25T21:29:44.348Z