增值食品：成分、感官特性及消费者研究
Value-Added Foods: Composition, Sensory, and Consumer Research.
作者信息
Prinyawiwatkul Witoon
机构信息
School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.
出版信息
Foods. 2024 Dec 7;13(23):3952. doi: 10.3390/foods13233952.
Abstract
The term "value-added" continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...].
摘要
“增值”一词仍然是全球研究的一个相关主题，尤其是当它与经济价值增加、消费者满意度提高、食物浪费减少以及可持续性相关时[……]。
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