A Comparison of Mere-Exposure, Flavor–Flavor and Flavor–Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample

Isabella Tao Jakobsen, Derek V. Byrne, Barbara Vad Andersen

Open source

DOI: 10.3390/foods15162884
Published: 2026-08-18
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15162884,
  title = {A Comparison of Mere-Exposure, Flavor–Flavor and Flavor–Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample},
  author = {Isabella Tao Jakobsen and Derek V. Byrne and Barbara Vad Andersen},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15162884},
  url = {https://doi.org/10.3390/foods15162884}
}

RIS

TY  - JOUR
TI  - A Comparison of Mere-Exposure, Flavor–Flavor and Flavor–Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample
AU  - Isabella Tao Jakobsen
AU  - Derek V. Byrne
AU  - Barbara Vad Andersen
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15162884
UR  - https://doi.org/10.3390/foods15162884
ER  -

APA

Jakobsen, I. T., Byrne, D. V., & Andersen, B. V. (2026). A Comparison of Mere-Exposure, Flavor–Flavor and Flavor–Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample. Foods. https://doi.org/10.3390/foods15162884

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crossref · retrieved 2026-09-26T20:01:10.587Z