eWOM source credibility, perceived risk and food product customer's information adoption

作者：

Highlights：

• Customers use eWOM for the reduction of the potential hazards when decision making.

• This study sought the eWOM source credibility, perceived risk and food products customers' information adoption behavior.

• eWOM has positively influenced on perceived risk by source credibility.

• Perceived risk has a positive influence on argument quality and information usefulness.

摘要

•Customers use eWOM for the reduction of the potential hazards when decision making.•This study sought the eWOM source credibility, perceived risk and food products customers' information adoption behavior.•eWOM has positively influenced on perceived risk by source credibility.•Perceived risk has a positive influence on argument quality and information usefulness.

论文关键词：Argument quality,Decision making,Information usefulness,Likelihood model

论文评审过程：Received 25 March 2016, Revised 14 September 2016, Accepted 20 September 2016, Available online 25 September 2016, Version of Record 25 September 2016.

论文官网地址：https://doi.org/10.1016/j.chb.2016.09.034