The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat.
Dominic N FarsiJose Lara GallegosTim J A FinniganWilliam CheungJose Munoz MunozDaniel M CommanePublished in: European journal of nutrition (2023)
gov Identifier: NCT03944421.
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