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Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values
To reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country’s diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231220/ https://www.ncbi.nlm.nih.gov/pubmed/32295050 http://dx.doi.org/10.3390/nu12041078 |