The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation
Palabras clave :
Vegetables
Cooking
Fruit
Diet
Fecha de publicación :
2011
Editorial :
American Society for Nutrition
Cita:
Hermsdorff HH, Zulet MA, Martinez JA. The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation. Am J Clin Nutr 2011 Jun;93(6):1384
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Estadísticas e impacto
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