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An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

Tânia Gonçalves Albuquerque1, Joana Santos2, Mafalda Alexandra Silva3

  • 1Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.

Food Chemistry
|June 24, 2018
PubMed

Keywords:
Food compositionProcessed foodsPublic healthSaltTrans fatty acids

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