Modelling of the impact of universal added sugar reduction through food reformulation.

Yeung, Chris Ho Ching; Gohil, Paayal; Rangan, Anna M; Flood, Victoria M; Arcot, Jayashree; Gill, Timothy P; Louie, Jimmy Chun Yu.

Afiliación

Yeung CHC; School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam, Hong Kong.
Gohil P; Charles Perkins Centre and School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW, Australia.
Rangan AM; Charles Perkins Centre and School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW, Australia.
Flood VM; Faculty of Health Sciences, The University of Sydney, Sydney, NSW, Australia.
Arcot J; School of Chemical Engineering, Faculty of Engineering, The University of New South Wales, Kensington, NSW, Australia.
Gill TP; Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, The University of Sydney, Sydney, NSW, Australia.
Louie JCY; School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam, Hong Kong. jimmyl@hku.hk.

Sci Rep ; 7(1): 17392, 2017 12 12.

Article en En | MEDLINE | ID: mdl-29234031

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Sci Rep Año: 2017 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Sci Rep Año: 2017 Tipo del documento: Article