Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study

  1. Rey-García, J.
  2. Guallar-Castillón, P.
  3. Donat-Vargas, C.
  4. Moreno-Iribas, C.
  5. Barricarte, A.
  6. Rodriguez-Barranco, M.
  7. Colorado-Yohar, S.
  8. Huerta, J.-M.
  9. Chirlaque, M.-D.
  10. Lasheras, C.
  11. Amiano, P.
  12. Imaz, L.
  13. Agudo, A.
  14. Sánchez, M.-J.
Aldizkaria:
The Journal of nutrition

ISSN: 1541-6100

Argitalpen urtea: 2020

Alea: 150

Zenbakia: 12

Orrialdeak: 3241-3248

Mota: Artikulua

DOI: 10.1093/JN/NXAA272 GOOGLE SCHOLAR

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