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Journal of Food Quality
Volume 2018, Article ID 1919482, 11 pages
https://doi.org/10.1155/2018/1919482
Research Article

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

1Department of Animal Sciences, Chair Quality of Animal Products, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
2Georg-Elias-Müller-Institute of Psychology, University of Göttingen, Goßlerstraße 14, 37073 Göttingen, Germany
3Centre for Biodiversity and Sustainable Land Use and Department of Agricultural Economics and Rural Development, Chair Management in Agribusiness, University of Göttingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany

Correspondence should be addressed to Daniel Mörlein; ed.negnitteog-inu@nielreom.leinad

Received 4 May 2018; Accepted 5 July 2018; Published 31 July 2018

Academic Editor: Marina Carcea

Copyright © 2018 Stephanie Grahl et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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