Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient
Version
Published
Date Issued
2023-03-15
Author(s)
Type
Article
Language
English
Subjects
Publisher DOI
Journal or Serie
LWT - Food Science and Technology
ISSN
0023-6438
Related URL
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
food ingredient. In LWT - Food Science and Technology (Vol. 178). Elsevier. https://doi.org/10.24451/arbor.18887
File(s)![Thumbnail Image]()
Loading...
open access
Name
2023, Lucas et al. attitudes of consumers toward spirulina and acai.pdf
License
Attribution 4.0 International
Version
published
Size
866.46 KB
Format
Adobe PDF
Checksum (MD5)
7d41ae84e58158989294c2171aec3254
