Schulte, H.; Röhl, J.; Tralle Scherbanjow, J.; Mühlbrodt, S.; Schleyerbach, U.; Bornkessel, S.
Perceptions and Potential: How Artisanal Food Businesses View Themselves in the Context of Food Upcycling. Sustainability 2026, 18, 2656.
https://doi.org/10.3390/su18052656
AMA Style
Schulte H, Röhl J, Tralle Scherbanjow J, Mühlbrodt S, Schleyerbach U, Bornkessel S.
Perceptions and Potential: How Artisanal Food Businesses View Themselves in the Context of Food Upcycling. Sustainability. 2026; 18(5):2656.
https://doi.org/10.3390/su18052656
Chicago/Turabian Style
Schulte, Henning, Jevana Röhl, Josephina Tralle Scherbanjow, Sibylle Mühlbrodt, Urte Schleyerbach, and Sabine Bornkessel.
2026. "Perceptions and Potential: How Artisanal Food Businesses View Themselves in the Context of Food Upcycling" Sustainability 18, no. 5: 2656.
https://doi.org/10.3390/su18052656
APA Style
Schulte, H., Röhl, J., Tralle Scherbanjow, J., Mühlbrodt, S., Schleyerbach, U., & Bornkessel, S.
(2026). Perceptions and Potential: How Artisanal Food Businesses View Themselves in the Context of Food Upcycling. Sustainability, 18(5), 2656.
https://doi.org/10.3390/su18052656