Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review

  1. Delgado, J.
  2. Ansorena, D.
  3. Van Hecke, T.
  4. Astiasarán, I.
  5. De Smet, S.
  6. Estévez, M.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2021

Volum: 171

Tipus: Revisió

DOI: 10.1016/J.MEATSCI.2020.108278 GOOGLE SCHOLAR
Font de les dades: Scopus