Consumer Preference for Nutritionally Fortified Eggs and Impact of Health Benefit Information

The potential contribution of nutritionally fortified foods to the improvement of public health has been recognized internationally; however, the extent of people’s preferences for functional foods and the influence of information intervention on consumers’ acceptance and selection of nutritious foo...

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Detalles Bibliográficos
Autores principales: Tian, Yixing, Zhu, Hong, Zhang, Lei, Chen, Honghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025974/
https://www.ncbi.nlm.nih.gov/pubmed/35454732
http://dx.doi.org/10.3390/foods11081145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025974/
https://www.ncbi.nlm.nih.gov/pubmed/35454732
http://dx.doi.org/10.3390/foods11081145

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