Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?

Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Josué Delgado, Diana Ansorena, Thomas Van Hecke, Iciar Astiasarán, Stefaan De Smet, Mario Estévez
Source: Meat Science - Category: Food Science Source Type: research