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Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits

Lookup NU author(s): Shan Jin, Dr Beth ClarkORCiD, Professor Lynn FrewerORCiD

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

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Author(s): Jin S, Li W, Dawson IGJ, Clark B, Chen S, Frewer LJ

Publication type: Article

Publication status: Published

Journal: Food Quality and Preference

Year: 2022

Volume: 99

Print publication date: 01/07/2022

Online publication date: 02/02/2022

Acceptance date: 25/01/2022

Date deposited: 26/01/2022

ISSN (print): 0950-3293

ISSN (electronic): 1873-6343

Publisher: Elsevier Ltd

URL: https://doi.org/10.1016/j.foodqual.2022.104543

DOI: 10.1016/j.foodqual.2022.104543

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