The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends

Publication date: Available online 16 October 2020Source: Trends in Food Science & TechnologyAuthor(s): Dario Battacchi, Ruud Verkerk, Nicoletta Pellegrini, Vincenzo Fogliano, Bea Steenbekkers

Source: Trends in Food Science and Technology - October 16, 2020 Category: Food Science Source Type: research