Reducing oil content in fried potato chips is associated with attenuated diet-induced metabolic disturbances: Insights into gut-liver metabolic associations from multi-omics analysis.
- DOI
- 10.1016/j.foodchem.2026.151972
- Published
- 2026 Nov 6
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151972,
title = {Reducing oil content in fried potato chips is associated with attenuated diet-induced metabolic disturbances: Insights into gut-liver metabolic associations from multi-omics analysis.},
author = {Bao H and Wang N and Gong Z and Zhang S and Liu Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151972},
url = {https://doi.org/10.1016/j.foodchem.2026.151972}
}RIS
TY - JOUR TI - Reducing oil content in fried potato chips is associated with attenuated diet-induced metabolic disturbances: Insights into gut-liver metabolic associations from multi-omics analysis. AU - Bao H AU - Wang N AU - Gong Z AU - Zhang S AU - Liu Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151972 UR - https://doi.org/10.1016/j.foodchem.2026.151972 ER -
APA
H, B., N, W., Z, G., S, Z., & Y, L. (2026). Reducing oil content in fried potato chips is associated with attenuated diet-induced metabolic disturbances: Insights into gut-liver metabolic associations from multi-omics analysis.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151972
Source records
- pubmed · retrieved 2026-11-10T19:15:22.218Z