La Evolución de las Dietas Sostenibles en la Gastronomía: Impactos Nutricionales y Ambientales. Revisión Sistemática
Jorge Alberto Esponda-Pérez(Universidad de Ciencias y Artes de Chiapas), Francisco Javier Rocha Leyva(Universidad Autónoma de Guerrero), Aura Paulina Flores Barrera(Universidad Autónoma del Estado de Hidalgo), Erika Judith López Zúñiga(Universidad de Ciencias y Artes de Chiapas), Miguel Bonifacio Chulim Lemus(Universidad Autónoma del Estado de Hidalgo)
Cited by 0
Related Papers
Green Transformational Leadership, GHRM, and Proenvironmental Behavior: An Effectual Drive to Environmental Performances of Small- and Medium-Sized Enterprises
|Sustainability|2023|61
The impact of perceived value on brand image and loyalty: a study of healthy food brands in emerging markets
|Frontiers in Nutrition|2024|29
Factors Influencing Loyalty to Health Food Brands: An Analysis from the Value Perceived by the Peruvian Consumer
|Sustainability|2022|24
Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country
|Foods|2024|21
Applying Multiple Regression to Evaluate Academic Performance of Students in E-Learning
|Lecture notes in networks and systems|2024|20