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How to communicate the healthiness and sustainability of foods to consumers?
Muzzioli, Luca; Poggiogalle, Eleonora; Donini, Lorenzo M; Pinto, Alessandro.
Afiliação
  • Muzzioli L; Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science, and Endocrinology, Research Unit of Food Science and Human Nutrition, Sapienza University, 00185 Rome, Italy.
  • Poggiogalle E; Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science, and Endocrinology, Research Unit of Food Science and Human Nutrition, Sapienza University, 00185 Rome, Italy.
  • Donini LM; Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science, and Endocrinology, Research Unit of Food Science and Human Nutrition, Sapienza University, 00185 Rome, Italy.
  • Pinto A; Department of Experimental Medicine, Section of Medical Pathophysiology, Food Science, and Endocrinology, Research Unit of Food Science and Human Nutrition, Sapienza University, 00185 Rome, Italy.
Proc Natl Acad Sci U S A ; 120(17): e2301875120, 2023 04 25.
Article em En | MEDLINE | ID: mdl-37068233
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Comportamento do Consumidor / Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Comportamento do Consumidor / Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article