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Autor:
Marie-Jeanne Davicco, Delphine Lioger, Pascal Foassert, Anthony Fardet, Brigitte Gaillard-Martinie, Christian Remesy, Julie Mardon
Publikováno v:
Journal of the American College of Nutrition
Journal of the American College of Nutrition, Taylor & Francis (Routledge): STM, Behavioural Science and Public Health Titles, 2009, 28 (1), pp.30-36
Journal of the American College of Nutrition, Taylor & Francis (Routledge): STM, Behavioural Science and Public Health Titles, 2009, 28 (1), pp.30-36
International audience; BACKGROUND: Ready-to-eat breakfast cereals (RTE-BC) are eaten more and more frequently by both adults and adolescents, but their nutritional quality is far from satisfactory: they often contained too much sugars and lead to a