Considering Culinary Use of Lavender: Sensory and Cultural Factors

Ceyhun Uçuk, Charles Spence

Open source

DOI: 10.3390/foods15193572
Published: 2026-10-08
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15193572,
  title = {Considering Culinary Use of Lavender: Sensory and Cultural Factors},
  author = {Ceyhun Uçuk and Charles Spence},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15193572},
  url = {https://doi.org/10.3390/foods15193572}
}

RIS

TY  - JOUR
TI  - Considering Culinary Use of Lavender: Sensory and Cultural Factors
AU  - Ceyhun Uçuk
AU  - Charles Spence
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15193572
UR  - https://doi.org/10.3390/foods15193572
ER  -

APA

Uçuk, C., & Spence, C. (2026). Considering Culinary Use of Lavender: Sensory and Cultural Factors. Foods. https://doi.org/10.3390/foods15193572

Source records

crossref · retrieved 2026-11-06T13:00:30.616Z