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dc.contributor.authorAlessandrini, R
dc.contributor.authorHe, F
dc.contributor.authorMa, Y
dc.contributor.authorScrutinio, V
dc.contributor.authorWald, D
dc.contributor.authorMacgregor, G
dc.date.accessioned2020-12-01T12:02:11Z
dc.date.available2020-11-24
dc.date.available2020-12-01T12:02:11Z
dc.identifier.urihttps://qmro.qmul.ac.uk/xmlui/handle/123456789/68840
dc.descriptionThis is a pre-copyedited, author-produced version of an article accepted for publication in American Journal of Clinical Nutrition following peer review. The version of record [insert complete citation information here] is available online at: xxxxxxx [insert URL and DOI of the article on the OUP website].en_US
dc.publisherOxford University Press (OUP)en_US
dc.relation.ispartofAmerican Journal of Clinical Nutrition
dc.rightsThis is a pre-copyedited, author-produced version of an article accepted for publication in American Journal of Clinical Nutrition following peer review. The version of record: Alessandrini R, He FJ, Ma Y, Scrutinio V, Wald DS, MacGregor GA. Potential impact of gradual reduction of fat content in manufactured and out-of-home food on obesity in the United Kingdom: a modeling study [published online ahead of print, 2021 Mar 2]. Am J Clin Nutr. 2021;nqaa396. doi:10.1093/ajcn/nqaa396 is available online at: https://doi.org/10.1093/ajcn/nqaa396.
dc.titlePotential impact of gradual reduction of fat content in manufactured and out-of-home food on obesity in the United Kingdom: a modeling studyen_US
dc.title.alternativePotential impact of gradual reduction of fat content in manufactured and out-of-home food on obesity in the UK: A modeling study
dc.typeArticleen_US
dc.identifier.doi10.1093/ajcn/nqaa396
pubs.notesNot knownen_US
pubs.publication-statusAccepteden_US
dcterms.dateAccepted2020-11-24
rioxxterms.funderDefault funderen_US
rioxxterms.identifier.projectDefault projecten_US


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