The degree of processing of foods which are most widely...

The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles

Fardet, Anthony, Méjean, Caroline, Labouré, Hélène, Andreeva, Valentina A., Feron, Gilles
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Volume:
8
Year:
2017
Language:
english
Journal:
Food Funct.
DOI:
10.1039/c6fo01495j
File:
PDF, 271 KB
english, 2017
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