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pro vyhledávání: '"Fernanda O. Christon"'
Autor:
Aline D’Angelo Campos, Shu Wen Ng, Ana Clara Duran, Neha Khandpur, Lindsey Smith Taillie, Fernanda O. Christon, Marissa G. Hall
Publikováno v:
International Journal of Behavioral Nutrition and Physical Activity, Vol 21, Iss 1, Pp 1-13 (2024)
Abstract Background Nutrient content and degree of processing are complementary but distinct concepts, and a growing body of evidence shows that ultra-processed foods (UPFs) can have detrimental health effects independently from nutrient content. 10
Externí odkaz:
https://doaj.org/article/6ff9b47d42b142c2924647384cfc15e2
