Article Versions Notes

Griess-Fishheimer S, Zaretsky J, Travinsky-Shmul T, Zaretsky I, Penn S, Shahar R, Monsonego-Ornan E. Nutritional Approaches as a Treatment for Impaired Bone Growth and Quality Following the Consumption of Ultra-Processed Food. International Journal of Molecular Sciences. 2022; 23(2):841. https://doi.org/10.3390/ijms23020841

Griess-Fishheimer, Shelley, Janna Zaretsky, Tamara Travinsky-Shmul, Irina Zaretsky, Svetlana Penn, Ron Shahar, and Efrat Monsonego-Ornan. 2022. "Nutritional Approaches as a Treatment for Impaired Bone Growth and Quality Following the Consumption of Ultra-Processed Food" International Journal of Molecular Sciences 23, no. 2: 841. https://doi.org/10.3390/ijms23020841

Griess-Fishheimer, S., Zaretsky, J., Travinsky-Shmul, T., Zaretsky, I., Penn, S., Shahar, R., & Monsonego-Ornan, E. (2022). Nutritional Approaches as a Treatment for Impaired Bone Growth and Quality Following the Consumption of Ultra-Processed Food. International Journal of Molecular Sciences, 23(2), 841. https://doi.org/10.3390/ijms23020841