Ultra-Processed Food Intake and Increased Risk of Obesity: A Narrative Review
Antonietta Monda(University of Campania "Luigi Vanvitelli"), Rita Polito(Pegaso University), Girolamo Di Maio(University of Campania "Luigi Vanvitelli"), Pierpaolo Limone(Pegaso University), Ines Villano(Pegaso University), Fiorenzo Moscatelli(University of Foggia), Marcellino Monda(University of Campania "Luigi Vanvitelli"), Maria Ida de Stefano(University of Foggia), Anna Dipace(Pegaso University), Vincenzo Monda(University of Foggia), Maria Casillo(University of Campania "Luigi Vanvitelli"), Sergio Chieffi(University of Campania "Luigi Vanvitelli"), Marilena di Padova(Pegaso University), Giovanni Messina(University of Foggia), Salvatore Allocca(University of Campania "Luigi Vanvitelli"), Antonietta Messina(University of Campania "Luigi Vanvitelli"), Marco La Marra(University of Campania "Luigi Vanvitelli")
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