Barthélémy Sarda

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1CO-AUTHORS
Food technology
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Publications (1)

|Mar 26, 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.

Barthélémy Sarda, Emmanuelle Kesse-Guyot, Bernard Srour

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Frequent Collaborators

1 joint publications

Bernard Srour