Cite
HARVARD Citation
Moreira, P. et al. (2018). Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study. Public health nutrition. 21 (1), pp. 181-188. [Online].
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Moreira, P. et al. (2018). Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study. Public health nutrition. 21 (1), pp. 181-188. [Online].