GAIXOTASUN KRONIKOEN ETA TRANSMITIGARRIEN EPIDEMIOLOGIA
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Instituto IMDEA Alimentación
Madrid, EspañaInstituto IMDEA Alimentación-ko ikertzaileekin lankidetzan egindako argitalpenak (2)
2022
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Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke
Clinical Nutrition, Vol. 41, Núm. 1, pp. 122-130
2020
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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
The Journal of nutrition, Vol. 150, Núm. 12, pp. 3241-3248