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Modeling the relationship between sensory attributes and liking using generalized additive mixed models: a case study of plant-based meat alternatives

Crossref DOI link: https://doi.org/10.1038/s41538-026-00891-8

Published Online: 2026-05-23

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

Authors

Kim, Sol https://orcid.org/0009-0001-8286-5838
Nho, Ju-Eun

Son, Hyoung Il https://orcid.org/0000-0002-7249-907X
Kim, Min-A https://orcid.org/0000-0003-2758-7254
Kim, Soo-Jung https://orcid.org/0000-0003-3270-0549
Funding

Funding for this research was provided by:

National Research Foundation of Korea (2022R1C1C1012074)

National Research Foundation of Korea (2023R1A2C1006540)

Ministry of Education and Human Resources Development (2025-RISE-05-011)
License Information

Text and Data Mining valid from 2026-05-23

Accepted Manuscript valid from 2026-05-23
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Article History

Received: 22 December 2025

Accepted: 12 May 2026

First Online: 23 May 2026

Competing interests

: The authors declare no competing interests.

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