Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity.
- DOI
- 10.1007/s00394-021-02786-8
- Published
- 2022 Aug
- Container
- European journal of nutrition
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s00394-021-02786-8,
title = {Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity.},
author = {Fardet A and Rock E},
year = {2022},
journal = {European journal of nutrition},
doi = {10.1007/s00394-021-02786-8},
url = {https://doi.org/10.1007/s00394-021-02786-8}
}RIS
TY - JOUR TI - Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity. AU - Fardet A AU - Rock E PY - 2022 JO - European journal of nutrition DO - 10.1007/s00394-021-02786-8 UR - https://doi.org/10.1007/s00394-021-02786-8 ER -
APA
A, F., & E, R. (2022). Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity.. European journal of nutrition. https://doi.org/10.1007/s00394-021-02786-8
Source records
- pubmed · retrieved 2026-11-10T08:23:59.569Z