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

Franco Lucas, Bárbara; Alberto Vieira Costa, Jorge; Brunner, Thomas (2023). Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient LWT - Food Science and Technology, 178, p. 114600. Elsevier 10.1016/j.lwt.2023.114600

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Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
Name:	Franco Lucas, Bárbara0000-0002-1569-2201; Alberto Vieira Costa, Jorge and Brunner, Thomas0000-0002-6770-6548
ISSN:	0023-6438
Publisher:	Elsevier
Language:	English
Submitter:	Barbara Franco Lucas
Date Deposited:	08 Mar 2023 08:57
Last Modified:	08 Mar 2023 08:57
Publisher DOI:	10.1016/j.lwt.2023.114600
Related URLs:	https://www.sciencedirect.com/journal/lw...
Uncontrolled Keywords:	Açaí berry Consumer acceptance Health foods Microalga Survey
ARBOR DOI:	10.24451/arbor.18887
URI:	https://arbor.bfh.ch/id/eprint/18887