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Influence of Intrinsic and Extrinsic Food Attributes on Consumers’ Acceptance of Reformulated Food Products: a Systematic Review
INTRODUCTION: Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensor...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Sciendo
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7780774/ https://www.ncbi.nlm.nih.gov/pubmed/33488825 http://dx.doi.org/10.2478/sjph-2021-0011 |