Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing

  1. Huybrechts, I.
  2. Rauber, F.
  3. Nicolas, G.
  4. Casagrande, C.
  5. Kliemann, N.
  6. Wedekind, R.
  7. Biessy, C.
  8. Scalbert, A.
  9. Touvier, M.
  10. Aleksandrova, K.
  11. Jakszyn, P.
  12. Skeie, G.
  13. Bajracharya, R.
  14. Boer, J.M.A.
  15. Borné, Y.
  16. Chajes, V.
  17. Dahm, C.C.
  18. Dansero, L.
  19. Guevara, M.
  20. Heath, A.K.
  21. Ibsen, D.B.
  22. Papier, K.
  23. Katzke, V.
  24. Kyrø, C.
  25. Masala, G.
  26. Molina-Montes, E.
  27. Robinson, O.J.K.
  28. Santiuste de Pablos, C.
  29. Schulze, M.B.
  30. Simeon, V.
  31. Sonestedt, E.
  32. Tjønneland, A.
  33. Tumino, R.
  34. van der Schouw, Y.T.
  35. Verschuren, W.M.M.
  36. Vozar, B.
  37. Winkvist, A.
  38. Gunter, M.J.
  39. Monteiro, C.A.
  40. Millett, C.
  41. Levy, R.B.
  42. Mostra tots els autors/es +
Revista:
Frontiers in Nutrition

ISSN: 2296-861X

Any de publicació: 2022

Volum: 9

Tipus: Article

DOI: 10.3389/FNUT.2022.1035580 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus