Scientific circular gastronomy: Integrating waste reduction, fermentation science, and molecular gastronomy

International Journal of Gastronomy and Food Science 2026

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Authors: Vikas Sharma

DOI: 10.1016/j.ijgfs.2026.101499

Cited by: 1

References: 9

Fields of Study & Subjects

Probiotics and Fermented Foods Culinary Culture and Tourism Digestive system and related health

References 9