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Consumer willingness to pay for plant-based foods produced using microbial applications to replace synthetic chemical inputs
Analysis of consumer preferences and willingness-to-pay (WTP) for sustainable foods produced using new agri-food technologies is required to enhance the uptake of innovations that accelerate the transition towards sustainable food systems. Consumers’ willingness to buy new food products, with no or...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651115/ https://www.ncbi.nlm.nih.gov/pubmed/34874958 http://dx.doi.org/10.1371/journal.pone.0260488 |