SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 3, 2016, Pages 1245-1250

Food structure is critical for optimal health

(1) Wahlqvist, Mark L a,b,c

a ZHEJIANG UNIVERSITY (China)

b NATIONAL HEALTH RESEARCH INSTITUTES (Taiwan)

c MONASH UNIVERSITY (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

HEALTH; NUTRIENTS; NUTRITION; PARTICLE SIZE;

DIETARY GUIDELINES; FOOD COMPOSITIONS; FOOD STRUCTURES; MINIMALLY PROCESSED FOODS; NUTRIENT COMPOSITION; NUTRIENT DELIVERY; TEXTURAL PROPERTIES; WORK IN PROGRESS;

PROCESSED FOODS;

FOOD; FOOD ANALYSIS; HEALTH; HUMAN; NUTRITION POLICY; NUTRITIONAL VALUE; STANDARDS;

FOOD; FOOD ANALYSIS; HEALTH; HUMANS; NUTRITION POLICY; NUTRITIVE VALUE;

EID: 84961753570 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01285f Document Type: Review

Times cited : (52)

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