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Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was app...

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Detalles Bibliográficos
Autores principales:	Khalil, Reine, Kallas, Zein, Haddarah, Amira, El Omar, Fawaz, Pujolà, Montserrat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068334/ https://www.ncbi.nlm.nih.gov/pubmed/33917989 http://dx.doi.org/10.3390/foods10040805

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