Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars
| Contribuinte(s) |
Abertay University. School of Science, Engineering and Technology Food Standards Scotland |
|---|---|
| Data(s) |
21/10/2016
21/10/2016
01/06/2016
|
| Identificador |
Barton, K. L. et al. 2016. Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. Proceedings of the Nutrition Society, volume 75, issue OCE2 (Scottish Section Meeting, 21–22 March 2016, Phytochemicals and health: new perspectives on plant based nutrition). Cambridge University Press. doi: 10.1017/S0029665116000379 |
| Idioma(s) |
en |
| Publicador |
Cambridge University Press |
| Relação |
Proceedings of the Nutrition Society, 75(OCE2) |
| Direitos |
This is the author accepted version of the manuscript, published in Proceedings of the Nutrition Society, © 2016 Cambridge University Press. |
| Tipo |
Other published n/a accepted |
