Cite
HARVARD Citation
Simpson, E. et al. (2019). The impact of reduced red and processed meat consumption on cardiovascular risk factors; an intervention trial in healthy volunteers. Food & function. 10 (10), pp. 6690-6698. [Online].
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Simpson, E. et al. (2019). The impact of reduced red and processed meat consumption on cardiovascular risk factors; an intervention trial in healthy volunteers. Food & function. 10 (10), pp. 6690-6698. [Online].