A new look at early exposure to the flavors of the available vegetables as foundational mechanism of vegetable consumption habits and recipes of vegetables-based dishes

  1. Domínguez, P.R.
Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Año de publicación: 2021

Volumen: 61

Número: 5

Páginas: 855-866

Tipo: Revisión

DOI: 10.1080/10408398.2020.1747047 GOOGLE SCHOLAR
Fuente de los datos: Scopus