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Food substitutions revisited

Detalles Bibliográficos
Autores principales: Ibsen, Daniel B, Dahm, Christina C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630856/
https://www.ncbi.nlm.nih.gov/pubmed/36223892
http://dx.doi.org/10.1093/ajcn/nqac222
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author Ibsen, Daniel B
Dahm, Christina C
author_facet Ibsen, Daniel B
Dahm, Christina C
author_sort Ibsen, Daniel B
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spelling pubmed-96308562022-11-04 Food substitutions revisited Ibsen, Daniel B Dahm, Christina C Am J Clin Nutr Editorial Oxford University Press 2022-10-13 /pmc/articles/PMC9630856/ /pubmed/36223892 http://dx.doi.org/10.1093/ajcn/nqac222 Text en © The Author(s) 2022. Published by Oxford University Press on behalf of the American Society for Nutrition. https://creativecommons.org/licenses/by/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Editorial
Ibsen, Daniel B
Dahm, Christina C
Food substitutions revisited
title Food substitutions revisited
title_full Food substitutions revisited
title_fullStr Food substitutions revisited
title_full_unstemmed Food substitutions revisited
title_short Food substitutions revisited
title_sort food substitutions revisited
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630856/
https://www.ncbi.nlm.nih.gov/pubmed/36223892
http://dx.doi.org/10.1093/ajcn/nqac222
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