Value co-creation in food tourism: How prior knowledge, involvement, and food quality shape satisfaction and destination identity

International Journal of Gastronomy and Food Science 2026

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Authors: Kekui Sun, Hongbing Zhu, Qiangsheng Hu, Lili Cheng

DOI: 10.1016/j.ijgfs.2026.101494

Cited by: 2

References: 100

Fields of Study & Subjects

Service and Product Innovation Culinary Culture and Tourism Diverse Aspects of Tourism Research

References 100