Authors

• Bruno Moreira-Leite (ORCID: https://orcid.org/0000-0002-2624-0569)
• Javier Martı́nez-Monzó (ORCID: https://orcid.org/0000-0002-1123-2304)
• Reine Barbar
• Mojca Korošec (ORCID: https://orcid.org/0000-0002-9495-5195)
• Nanna Rintala
• Purificación García‐Segovia
• Nathalie Estephan (ORCID: https://orcid.org/0000-0003-1278-6461)
• Anu Hopia (ORCID: https://orcid.org/0000-0002-1280-5637)
• Samar Azzi-Achkouty
• Gaëlle Roudaut (ORCID: https://orcid.org/0000-0003-4527-8738)
• Anja Bolha
• Ihsane El Ghinaoui Cavaillon
• Paulina Matta

Institutions

• University of Ljubljana (SI)
• Holy Spirit University of Kaslik (LB)
• Ingénierie des Agropolymères et Technologies Emergentes (FR)
• Institut Agro Dijon (FR)
• Institut Agro Montpelier (FR)
• Universitat Politècnica de València (ES)
• Universidade Nova de Lisboa (PT)

Publication Details

Journal

SPIRE - Sciences Po Institutional REpository

Published

2024-10-13

Primary Topic

Culinary Culture and Tourism

Type

article

Field-Weighted Citation Impact

0.00