{"title":"从我们的饮食中消除工业生产的反式脂肪效果如何?","authors":"Johanna Helen Bruce","doi":"10.1111/nbu.12647","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":"427-434"},"PeriodicalIF":2.7000,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Eliminating industrially produced trans fats from our diet-How well is it going?\",\"authors\":\"Johanna Helen Bruce\",\"doi\":\"10.1111/nbu.12647\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":48536,\"journal\":{\"name\":\"Nutrition Bulletin\",\"volume\":\" \",\"pages\":\"427-434\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2023-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition Bulletin\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1111/nbu.12647\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/11/10 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Bulletin","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/nbu.12647","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/11/10 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
期刊介绍:
The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.