Design and 'umamification' of vegetable for sustainable eating

Research output: Contribution to journalJournal articlepeer-review

Standard

Design and 'umamification' of vegetable for sustainable eating. / Mouritsen, Ole G.; Styrbæk, Klavs.

In: International Journal of Food Design, Vol. 5, No. 1-2, 2020, p. 9-42.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Mouritsen, OG & Styrbæk, K 2020, 'Design and 'umamification' of vegetable for sustainable eating', International Journal of Food Design, vol. 5, no. 1-2, pp. 9-42. https://doi.org/10.1386/ijfd_00008_1

APA

Mouritsen, O. G., & Styrbæk, K. (2020). Design and 'umamification' of vegetable for sustainable eating. International Journal of Food Design, 5(1-2), 9-42. https://doi.org/10.1386/ijfd_00008_1

Vancouver

Mouritsen OG, Styrbæk K. Design and 'umamification' of vegetable for sustainable eating. International Journal of Food Design. 2020;5(1-2):9-42. https://doi.org/10.1386/ijfd_00008_1

Author

Mouritsen, Ole G. ; Styrbæk, Klavs. / Design and 'umamification' of vegetable for sustainable eating. In: International Journal of Food Design. 2020 ; Vol. 5, No. 1-2. pp. 9-42.

Bibtex

@article{b3676408724e4abe858dba3a0a46b561,
title = "Design and 'umamification' of vegetable for sustainable eating",
author = "Mouritsen, {Ole G.} and Klavs Styrb{\ae}k",
year = "2020",
doi = "10.1386/ijfd_00008_1",
language = "English",
volume = "5",
pages = "9--42",
journal = "International Journal of Food Design",
issn = "2056-6522",
publisher = "Intellect Ltd.",
number = "1-2",

}

RIS

TY - JOUR

T1 - Design and 'umamification' of vegetable for sustainable eating

AU - Mouritsen, Ole G.

AU - Styrbæk, Klavs

PY - 2020

Y1 - 2020

U2 - 10.1386/ijfd_00008_1

DO - 10.1386/ijfd_00008_1

M3 - Journal article

VL - 5

SP - 9

EP - 42

JO - International Journal of Food Design

JF - International Journal of Food Design

SN - 2056-6522

IS - 1-2

ER -

ID: 248082294