Food: More than the sum of its parts

Mackie, A orcid.org/0000-0002-5681-0593 (2017) Food: More than the sum of its parts. Current Opinion in Food Science, 16. pp. 120-124. ISSN 2214-7993

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Food Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Food structure; Digestion; Macronutrients; Dietary fiber; Health
Dates:
  • Published: 1 August 2017
  • Accepted: 12 July 2017
  • Published (online): 21 July 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 24 Jul 2017 08:41
Last Modified: 24 Jul 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cofs.2017.07.004

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