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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2154
DC FieldValueLanguage
dc.contributor.authorROBU, Ecaterinaen_US
dc.contributor.authorSERGHEEVA, Elenaen_US
dc.contributor.authorPOPOVICI, Cristinaen_US
dc.date.accessioned2023-12-05T22:01:38Z-
dc.date.available2023-12-05T22:01:38Z-
dc.date.issued2022-
dc.identifier.citationROBU, E., SERGHEEVA, E., POPOVICI, C. Functional foods: a study of consumer perception and preferences in the Republic of Moldova. Book of abstracts of International Conference “Modern Technologies in the Food Industry”, Technical University of Moldova, October 20-22, 2022, ISBN 978-9975-45-851-1, p. 51. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://repository.utm.md/handle/5014/21657-
dc.identifier.urihttp://cris.utm.md/handle/5014/2154-
dc.description.abstractThe aim of the study was to analyze the consumer perceptions of functional foods with antioxidant and anticancer potential as well as with hypoglycemic effect.en_US
dc.language.isoenen_US
dc.relation.ispartofModern Technologies in the Food Industryen_US
dc.subjectantioxidantsen_US
dc.subjectfood with anticancer potentialen_US
dc.subjectfood with glycemic indexen_US
dc.titleFunctional foods: a study of consumer perception and preferences in the Republic of Moldovaen_US
dc.typeArticleen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-6985-8158-
crisitem.author.parentorgFaculty of Food Technology-
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