Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers' intake using substitution models: A study conducted in Greece
2015年至2021年希腊咸味烘焙食品中反式脂肪酸和饱和脂肪酸含量的变化及其对消费者摄入量的影响(采用替代模型分析):一项在希腊开展的研究
期刊:American Journal of Clinical Nutrition
影响因子:6.9
doi:10.1016/j.ajcnut.2023.08.014
Marakis, Georgios; Kotopoulou, Sotiria; Proestos, Charalampos; Skoulika, Stavroula; Boukouvalas, Georgios; Papaioannou, Andreas; Mousia, Zoe; Papadimitriou, Dimitra; Katri, Eleni-Maria; Naska, Androniki; Chourdakis, Michail; Zampelas, Antonis; Magriplis, Emmanuella