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Results of the BfR MEAL Study: The food type has a stronger..:
Kristin Schwerbel
;
Madlen Tüngerthal
;
Britta Nagl
...
http://www.sciencedirect.com/science/article/pii/S2590157522000190. , 2022
Link:
https://doi.org/10.1016/j.fochx.2022.100221
RT Journal T1
Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:25a1d195cf6341c8a0e294e078371fcd&Exemplar=1&LAN=DE A1 Kristin Schwerbel A1 Madlen Tüngerthal A1 Britta Nagl A1 Birgit Niemann A1 Carina Drößer A1 Sophia Bergelt A1 Katrin Uhlig A1 Tobias Höpfner A1 Matthias Greiner A1 Oliver Lindtner A1 Irmela Sarvan PB Elsevier YR 2022 K1 Total diet study K1 BfR MEAL Study K1 Calcium K1 Potassium K1 Phosphorus K1 Unprepared and prepared foods K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157522000190 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2022.100221 DO https://doi.org/10.1016/j.fochx.2022.100221 SF ELIB - SuUB Bremen
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