Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries

  1. Tong, T.Y.N.
  2. Clarke, R.
  3. Schmidt, J.A.
  4. Huybrechts, I.
  5. Noor, U.
  6. Forouhi, N.G.
  7. Imamura, F.
  8. Travis, R.C.
  9. Weiderpass, E.
  10. Aleksandrova, K.
  11. Dahm, C.C.
  12. van der Schouw, Y.T.
  13. Overvad, K.
  14. Kyrø, C.
  15. Tjønneland, A.
  16. Kaaks, R.
  17. Katzke, V.
  18. Schiborn, C.
  19. Schulze, M.B.
  20. Mayen-Chacon, A.-L.
  21. Masala, G.
  22. Sieri, S.
  23. de Magistris, M.S.
  24. Tumino, R.
  25. Sacerdote, C.
  26. Boer, J.M.A.
  27. Verschuren, W.M.M.
  28. Brustad, M.
  29. Nøst, T.H.
  30. Crous-Bou, M.
  31. Petrova, D.
  32. Amiano, P.
  33. Huerta, J.M.
  34. Moreno-Iribas, C.
  35. Engström, G.
  36. Melander, O.
  37. Johansson, K.
  38. Lindvall, K.
  39. Aglago, E.K.
  40. Heath, A.K.
  41. Butterworth, A.S.
  42. Danesh, J.
  43. Key, T.J.
  44. Erakutsi egile guztiak +
Aldizkaria:
European Journal of Nutrition

ISSN: 1436-6215,  1436-6207

Argitalpen urtea: 2024

Alea: 63

Zenbakia: 1

Orrialdeak: 209-220

Mota: Artikulua

DOI: 10.1007/S00394-023-03251-4 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus