Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

• Main Authors: Forde, C.G., Mars, M., De Graaf, K.
• 其他作者: PHYSIOLOGY
• 格式: Article
• 出版: Oxford University Press 2021
• 主題: eating rate; energy density; energy intake rate; food texture; metabolic disease; obesity; ultra-processed foods; unprocessed foods
• 在線閱讀: https://scholarbank.nus.edu.sg/handle/10635/198067
• 機構: National University of Singapore

10.1093/cdn/nzaa019