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Get Free AccessWidespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.
Barthélémy Sarda, Emmanuelle Kesse‐Guyot, Bernard Srour, Mélanie Deschasaux, Morgane Fialon, Léopold Fezeu, Pilar Galán, Serge Hercberg, Mathilde Touvier, Chantal Julia (2024). How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France. , 9(3), DOI: https://doi.org/10.1136/bmjgh-2023-014162.
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Type
Article
Year
2024
Authors
10
Datasets
0
Total Files
0
Language
en
DOI
https://doi.org/10.1136/bmjgh-2023-014162
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