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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

dc.contributor.authorRey García, J.
dc.contributor.authorGuallar Castillón, P.
dc.contributor.authorDonat Vargas, C.
dc.contributor.authorMoreno Iribas, C.
dc.contributor.authorBarricarte, A.
dc.contributor.authorRodríguez Barranco, M.
dc.contributor.authorColorado Yohar, S.
dc.contributor.authorHuerta, J. M.
dc.contributor.authorChirlaque, M. D.
dc.contributor.authorLasheras Mayo, María Cristina 
dc.date.accessioned2021-06-01T09:45:13Z
dc.date.available2021-06-01T09:45:13Z
dc.date.issued2020
dc.identifier.citationJournal of Nutrition, 150(12), p. 3241-3248 (2020); doi:10.1093/jn/nxaa272
dc.identifier.issn0022-3166
dc.identifier.urihttp://hdl.handle.net/10651/58992
dc.description.statementofresponsibilityRey-García, J., Guallar-Castillón, P., Donat-Vargas, C., Moreno-Iribas, C., Barricarte, A., Rodriguez-Barranco, M., Colorado-Yohar, S., Huerta, J.-M., Chirlaque, M.-D., Lasheras, C., Amiano, P., Imaz, L., Agudo, A., Sánchez, M.-J.
dc.format.extentp. 3241-3248
dc.language.isoeng
dc.relation.ispartofJournal of Nutrition
dc.rights© 2020 los autores. Publicado por Oxford University Press en nombre de la American Society for Nutrition.
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85097968097&doi=10.1093%2fjn%2fnxaa272&partnerID=40&md5=125c5ead370dd66b04c9571b266d990d
dc.titleFried-food consumption does not increase the risk of stroke in the Spanish cohort of the European prospective investigation into cancer and nutrition (EPIC) study
dc.typejournal article
dc.identifier.doi10.1093/jn/nxaa272
dc.relation.publisherversionhttp://dx.doi.org/10.1093/jn/nxaa272


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