Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
- Delgado, J.
- Ansorena, D.
- Van Hecke, T.
- Astiasarán, I.
- De Smet, S.
- Estévez, M.
Revista:
Meat Science
ISSN: 0309-1740
Año de publicación: 2021
Volumen: 171
Tipo: Revisión