Red and Processed Meat Consumption: What's at Stake?

被引：0
|
作者：
Bradbury, Kathryn E. [1 ]
机构：
[1] Univ Auckland, Sch Populat Hlth, Natl Inst Hlth Innovat, Auckland, New Zealand
来源：
JOURNAL OF NUTRITION | 2022年 / 152卷 / 05期
关键词：
D O I：
10.1093/jn/nxac036
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：1181 / 1182
页数：2
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