The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, w...

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Detalles Bibliográficos
Autores principales: Yang, Chun, Chen, Xuqi, Sun, Jie, Gu, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031686/
https://www.ncbi.nlm.nih.gov/pubmed/35454753
http://dx.doi.org/10.3390/foods11081167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031686/
https://www.ncbi.nlm.nih.gov/pubmed/35454753
http://dx.doi.org/10.3390/foods11081167

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