Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise
This study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention. Six mayonnaise samples were evaluated by 112 consumers: one conv...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-04-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/9/1542 |
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