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Effect of Food Processing on Total Antioxidant Capacity
OBJECTIVES: Ultra-processed foods (UPF) make up the majority of energy intake in the United States. Consumption of these foods is correlated with poor health outcomes related to chronic inflammation. The objective of this study is to examine the relationship between food processing and total antioxi...
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| Publicado no: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8180627/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab037_080 |
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