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  4. Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient
 

Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient

URI
https://arbor.bfh.ch/handle/arbor/35772
Version
Published
Date Issued
2023-03-15
Author(s)
Franco Lucas, Bárbara  
Alberto Vieira Costa, Jorge
Brunner, Thomas  
Type
Article
Language
English
Subjects

Açaí berry Consumer a...

DOI
10.24451/arbor.18887
https://doi.org/10.24451/arbor.18887
Publisher DOI
10.1016/j.lwt.2023.114600
Journal or Serie
LWT - Food Science and Technology
ISSN
0023-6438
Publisher URL
https://www.sciencedirect.com/science/article/pii/S0023643823001792
Related URL
https://www.sciencedirect.com/journal/lwt
Organization
Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften  
Konsumentenorientierte Lebensmittelproduktion  
Konsumentenverhalten  
Nachhaltigkeitsbewertung von Lebensmittelsystemen und Konsument:innenverhalten  
Volume
178
Publisher
Elsevier
Submitter
Franco Lucas, Barbara
Citation apa
Franco Lucas, B., Alberto Vieira Costa, J., & Brunner, T. (2023). Attitudes of consumers toward Spirulina and açaí and their use as a
food ingredient. In LWT - Food Science and Technology (Vol. 178). Elsevier. https://doi.org/10.24451/arbor.18887
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Version
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