Ultra-processed foods and the limits of product reformulation
Gyorgy Scrinis, Carlos Augusto Monteiro
Public Health Nutrition | CAMBRIDGE UNIV PRESS | Published : 2018
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Awarded by Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
This work was supported by the Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP; grant number 2015/14900-9). FAPESP had no role in the design, analysis or writing of this article.