Trends in Food science & Technology, 2019, 84, 25-28. doi.org/10.1016/j.tifs.2018.11.002
Autori: Belc, N., Smeu, I., Macri, A., Vallauri, D., Flynn, K.
Results
Reformulating foods to meet current scientific knowledge about salt, sugar and fats
2020-07-13