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ajoaa-5419	orcid.org	https://orcid.org/0000-0002-7465-8943
ajoaa-5419	orcid.org	https://orcid.org/0000-0001-7889-3417
ajoaa-5419	orcid.org	https://orcid.org/0000-0003-1503-8055
ajoaa-5419	orcid.org	https://orcid.org/0000-0003-4296-7677
ajoaa-5419	doi.org	https://doi.org/10.55493/5005.v15i2.5419
ajoaa-5419	doi.org	https://doi.org/10.1371/journal.pone.0162535
ajoaa-5419	doi.org	https://doi.org/10.22630/aspe.2018.17.2.2
ajoaa-5419	doi.org	https://doi.org/10.22004/ag.econ.34041
ajoaa-5419	doi.org	https://doi.org/10.1177/15648265120333s207
ajoaa-5419	doi.org	https://doi.org/10.1177/0379572115587272
ajoaa-5419	doi.org	https://doi.org/10.1108/ebr-11-2018-0203
ajoaa-5419	doi.org	https://doi.org/10.1111/j.1461-0248.2005.00729.x
ajoaa-5419	doi.org	https://doi.org/10.3390/bs11040042
ajoaa-5419	doi.org	https://doi.org/10.1080/00220388.2015.1018902
ajoaa-5419	doi.org	https://doi.org/10.1093/ajcn/70.5.451s
ajoaa-5419	doi.org	https://doi.org/10.1017/s107407080000122x
ajoaa-5419	doi.org	https://doi.org/10.1108/bfj-09-2016-0433
ajoaa-5419	doi.org	https://doi.org/10.1093/jn/nxaa329
ajoaa-5419	doi.org	https://doi.org/10.1080/03610921003778225
ajoaa-5419	doi.org	https://doi.org/10.1016/j.gfs.2020.100486
ajoaa-5419	doi.org	https://doi.org/10.1080/19320248.2021.1895873
ajoaa-5419	doi.org	https://doi.org/10.1016/j.foodpol.2009.03.009
ajoaa-5419	doi.org	https://doi.org/10.1080/00036840110037863
ajoaa-5419	doi.org	https://doi.org/10.1002/ece3.1155
ajoaa-5419	doi.org	https://doi.org/10.1177/1354816618823921
ajoaa-5419	doi.org	https://doi.org/10.1371/journal.pone.0162535
ajoaa-5419	doi.org	https://doi.org/10.22630/aspe.2018.17.2.2
ajoaa-5419	doi.org	https://doi.org/10.22004/ag.econ.34041
ajoaa-5419	doi.org	https://doi.org/10.1177/15648265120333s207
ajoaa-5419	doi.org	https://doi.org/10.1177/0379572115587272
ajoaa-5419	doi.org	https://doi.org/10.1108/ebr-11-2018-0203
ajoaa-5419	doi.org	https://doi.org/10.1111/j.1461-0248.2005.00729.x
ajoaa-5419	doi.org	https://doi.org/10.3390/bs11040042
ajoaa-5419	doi.org	https://doi.org/10.1080/00220388.2015.1018902
ajoaa-5419	doi.org	https://doi.org/10.1093/ajcn/70.5.451s
ajoaa-5419	doi.org	https://doi.org/10.1017/s107407080000122x
ajoaa-5419	doi.org	https://doi.org/10.1108/bfj-09-2016-0433
ajoaa-5419	doi.org	https://doi.org/10.1093/jn/nxaa329
ajoaa-5419	doi.org	https://doi.org/10.1080/03610921003778225
ajoaa-5419	doi.org	https://doi.org/10.1016/j.gfs.2020.100486
ajoaa-5419	doi.org	https://doi.org/10.1080/19320248.2021.1895873
ajoaa-5419	doi.org	https://doi.org/10.1016/j.foodpol.2009.03.009
ajoaa-5419	doi.org	https://doi.org/10.1080/00036840110037863
ajoaa-5419	doi.org	https://doi.org/10.1002/ece3.1155
ajoaa-5419	doi.org	https://doi.org/10.1177/1354816618823921
ajoaa-5419	doi.org	https://doi.org/10.1080/00036848700000052
ajoaa-5419	doi.org	https://doi.org/10.1007/s12571-020-01012-3
ajoaa-5419	doi.org	https://doi.org/10.1093/jn/133.11.4048s
ajoaa-5419	doi.org	https://doi.org/10.1016/0014-2921(83)90039-9
ajoaa-5419	doi.org	https://doi.org/10.1016/s0306-9192(02)00068-4
ajoaa-5419	doi.org	https://doi.org/10.1016/j.jfca.2010.05.002
ajoaa-5419	doi.org	https://doi.org/10.1017/s0007114514002112
ajoaa-5419	doi.org	https://doi.org/10.1016/j.foodpol.2015.03.004
ajoaa-5419	doi.org	https://doi.org/10.1080/00036848700000052
ajoaa-5419	doi.org	https://doi.org/10.1007/s12571-020-01012-3
ajoaa-5419	doi.org	https://doi.org/10.1093/jn/133.11.4048s
ajoaa-5419	doi.org	https://doi.org/10.1016/0014-2921(83)90039-9
ajoaa-5419	doi.org	https://doi.org/10.1016/s0306-9192(02)00068-4
ajoaa-5419	doi.org	https://doi.org/10.1016/j.jfca.2010.05.002
ajoaa-5419	doi.org	https://doi.org/10.1017/s0007114514002112
ajoaa-5419	doi.org	https://doi.org/10.1016/j.foodpol.2015.03.004