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. Montrer des auteurs +
Revue:
Frontiers in Nutrition

ISSN: 2296-861X

Année de publication: 2022

Volumen: 9

Type: Article

DOI: 10.3389/FNUT.2022.1035580 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus