How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations.

Autor: Noemi Sofia, Rabitti1 (AUTHOR), Marta, Appiani1 (AUTHOR), Cristina, Proserpio1 (AUTHOR) cristina.proserpio@unimi.it, Ella, Pagliarini1 (AUTHOR), Monica, Laureati1 (AUTHOR)
Zdroj: Journal of Sensory Studies. Jun2024, Vol. 39 Issue 3, p1-13. 13p.
Databáze: Academic Search Ultimate
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