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.