Dietary intake and knowledge of fermented food products among university students
Aim: This study examined the knowledge and consumption patterns of fermented foods among undergraduate students, comparing those enrolled in Food and Nutrition programs with students from other academic disciplines. Methods: A cross-sectional survey of 328 Canadian university students gathered demog...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
| Subjects: | |
| Online Access: | https://www.explorationpub.com/uploads/Article/A101093/101093.pdf |
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