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Poids de l’Open access dans la production CNRS

Titre
The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles
BSO - Titre
The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles
DOI
DOAI
Identifiant WoS
WOS:000395875400017
Accès ouvert
OA - Non
Source - Accès ouvert
OA - Non
Type d'accès
Non OA
Editeur

RSC - Royal Society of Chemistry

Source

FOOD & FUNCTION

ISSN
2042-6496
Type de document
  • Article
Notoriété
4 - Excellente
CNRS
Oui
CNRS - Institut
  • INSB - Institut des sciences biologiques
uid:/3QSG0SK5
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