Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective

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Publication date: February 2026

Source: Food Quality and Preference, Volume 136

Author(s): Barbara Guggenbühl, Annette Bongartz, Saskia Mantovani, Katharina Smith, Thorsten Guksch, Jeannette Nuessli Guth

Publication date: February 2026Source: Food Quality and Preference, Volume 136Author(s): Barbara Guggenbühl, Annette Bongartz, Saskia Mantovani, Katharina Smith, Thorsten Guksch, Jeannette Nuessli Guth Read More

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