How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France by Pilar Galan, Serge Hercberg, Chantal Julia, Bernard Srour, Léopold K Fezeu, Emmanuelle Kesse-Guyot, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Morgane Fialon, Barthélémy Sarda

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