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Plant-Based Chocolate Desserts: Analysis of Consumer’s Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction

Crossref DOI link: https://doi.org/10.1007/s11130-025-01338-3

Published Online: 2025-03-18

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Della Fontana, Franco D.

López-Font, Gabriel

Moussaoui, Djemaa

Goldner, María C.

Chaya, Carolina https://orcid.org/0000-0002-5518-886X
Funding

Funding for this research was provided by:

Universidad Politécnica de Madrid
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Text and Data Mining valid from 2025-03-18

Version of Record valid from 2025-03-18
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Article History

Accepted: 1 March 2025

First Online: 18 March 2025

Declarations

:

: This study was performed in line with the principles of the Declaration of Helsinki. The Ethics Committee of the Universidad Nacional de Salta (Res-CD-212/2020) approved the study protocols.

: Informed consent was obtained from all individual participants included in the study.

: Participants signed an informed consent regarding publishing their data.

: The authors declare no competing interests.

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