PUBLICACIÓN
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
ACCEDER A LA PUBLICACIÓN:
Delgado J., Ansorena D., Van Hecke T., Astiasaran I., De Smet S., Estevez M.
2021 MEAT SCIENCE
Food Science (Q1)
JCR: 7.077
SJR: 1.298
CITAS
49
DOI
10.1016/j.meatsci.2020.108278
EID
2-s2.0-85089808441
ISSN
0309-1740
BIBTEX
@article{Estevez2021,title = {Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review},journal = {Meat Science},year = {2021},volume = {171},author = {Delgado, J. and Ansorena, D. and Van Hecke, T. and Astiasar{\'a}n, I. and De Smet, S. and Est{\'e}vez, M.}}
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