摘要 : The current study explored consumers' preferences for natural versus enriched foods and identified the underlying driving forces behind consumer interest towards both attributes. A laboratory experiment with 200 respondents was ca... 展开
作者 | Caracciolo~ Francesco Vecchio~ Riccardo Lerro~ Marco Migliore~ Giuseppina Schifani~ Giorgio Cembalo~ Luigi |
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作者单位 | |
期刊名称 | 《Food research international》 |
页码/总页数 | 87-95 / 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Natural Enriched Consumer preferences Willingness to pay BDM mechanism Structural equation modelling |
DOI | 10.1016/j.foodres.2019.03.069 |
馆藏号 | TS-089 |