Consumer awareness of food antioxidants. Synthetic vs. Natural
Author:
Affiliation:
1. Universidade Tecnológica Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst15120.pdf
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5. Low-carbohydrate, high-fat dieters: Characteristic food choice motivations, health perceptions and behaviours;Clarke C.;Food Quality and Preference,2017
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