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Publicatie

Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review

Tijdschriftbijdrage - Review Artikel

Tijdschrift: MEAT SCIENCE

ISSN: 1873-4138

Volume: 171

DOI: https://doi.org/10.1016/j.meatsci.2020.108278
Handle: http://hdl.handle.net/1854/LU-8671855
WoS Id: 000576955100005

Toegankelijkheid:Closed