Relationship Between Objective and Perceived Sugar Content on Consumers Perceptions About Breakfast Cereals

AuthID
 P-00V-M32
5
Author(s)
Saraiva, M
·
Viegas, C
·
Cavalheiro, BP
·
Tipo de Documento
Article
Year published
2022
Publicado
in FOOD QUALITY AND PREFERENCE, ISSN: 0950-3293
Volume: 96, Páginas: 104387 (7)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85118161553
Wos: WOS:000715118000006
Source Identifiers
ISSN: 0950-3293
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