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Why food reformulation and innovation are key to a healthier and more sustainable diet
Author(s) -
Buttriss Judith L.
Publication year - 2020
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/nbu.12455
Subject(s) - overweight , trans fat , saturated fat , population , environmental health , obesity , body mass index , medicine , calorie , food science , nutrient , biology , endocrinology , ecology , cholesterol
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