Litcius/Paper detail

Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review

Josué Delgado, Diana Ansorena, Thomas Van Hecke, Icíar Astiasarán, Stefaan De Smet, Mario Estévez

2020Meat Science63 citationsDOI

Topics & Concepts

Red meatMedicineCarnitineFood scienceObesityPhysiologyEnvironmental healthBiologyEndocrinologyPathologyNutritional Studies and DietMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review | Litcius