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Fardet, A., Méjean, C., Labouré, H., Andreeva, V. A., & Feron, G. (2017) The Degree of Processing of Foods Which Are Most Widely Consumed by the French Elderly Population Is Associated with Satiety and Glycemic Potentials and Nutrient Profiles. Food & Function, 2, 651-658.
https://doi.org/10.1039/C6FO01495J

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