Resumen: Scientific evidence shows that food consumption is one of the main causes that increases the risk of developing a non-communicable disease (NCD)...
Idioma: Inglés
DOI: 10.3390/nu12030650
Año: 2020
Publicado en: Nutrients 12, 3 (2020), 650 [3 pp.]
ISSN: 2072-6643
Factor impacto JCR: 5.717 (2020)
Categ. JCR: NUTRITION & DIETETICS rank: 17 / 88 = 0.193 (2020) - Q1 - T1
Factor impacto SCIMAGO: 1.417 - Nutrition and Dietetics (Q1) - Food Science (Q1)
Tipo y forma: (Published version)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Exportado de SIDERAL (2021-09-02-09:20:57)
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Idioma: Inglés
DOI: 10.3390/nu12030650
Año: 2020
Publicado en: Nutrients 12, 3 (2020), 650 [3 pp.]
ISSN: 2072-6643
Factor impacto JCR: 5.717 (2020)
Categ. JCR: NUTRITION & DIETETICS rank: 17 / 88 = 0.193 (2020) - Q1 - T1
Factor impacto SCIMAGO: 1.417 - Nutrition and Dietetics (Q1) - Food Science (Q1)
Tipo y forma: (Published version)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. Exportado de SIDERAL (2021-09-02-09:20:57)
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Record created 2020-05-07, last modified 2021-09-02