A comparison of drivers and barriers towards consumers’ acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in Singapore
martes, el 15 de abril de 2025 a las 15:30–17:00 CDT
Room 4
Submitter
Shelly Malik, Nanyang Technological University
Authors
May O Lwin, Nanyang Technological University
Shelly Malik, Nanyang Technological University
Jack Yong Ho, Nanyang Technological University
Peter J Schulz, Nanyang Technological University
