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Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia
Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was app...
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| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8068334/ https://ncbi.nlm.nih.gov/pubmed/33917989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040805 |
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