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Characterization of the degree of food processing in the Eu..:
Huybrechts, Inge
;
Rauber, Fernanda
;
Nicolas, Geneviève
...
Frontiers in Nutrition. 9 (2022) - p. , 2022
Link:
https://doi.org/10.3389/fnut.2022.1035580
RT Journal T1
Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: application of the Nova classification and validation using selected biomarkers of food processing
UL https://suche.suub.uni-bremen.de/peid=cr-10.3389_fnut.2022.1035580&Exemplar=1&LAN=DE A1 Huybrechts, Inge A1 Rauber, Fernanda A1 Nicolas, Geneviève A1 Casagrande, Corinne A1 Kliemann, Nathalie A1 Wedekind, Roland A1 Biessy, Carine A1 Scalbert, Augustin A1 Touvier, Mathilde A1 Aleksandrova, Krasimira A1 Jakszyn, Paula A1 Skeie, Guri A1 Bajracharya, Rashmita A1 Boer, Jolanda M. A. A1 Borné, Yan A1 Chajes, Veronique A1 Dahm, Christina C. A1 Dansero, Lucia A1 Guevara, Marcela A1 Heath, Alicia K. A1 Ibsen, Daniel B. A1 Papier, Keren A1 Katzke, Verena A1 Kyrø, Cecilie A1 Masala, Giovanna A1 Molina-Montes, Esther A1 Robinson, Oliver J. K. A1 Santiuste de Pablos, Carmen A1 Schulze, Matthias B. A1 Simeon, Vittorio PB Frontiers Media SA YR 2022 SN 2296-861X JF Frontiers in Nutrition VO 9 LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.1035580 DO https://doi.org/10.3389/fnut.2022.1035580 SF ELIB - SuUB Bremen
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