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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.author | Rey García, J. | |
dc.contributor.author | Guallar Castillón, P. | |
dc.contributor.author | Donat Vargas, C. | |
dc.contributor.author | Moreno Iribas, C. | |
dc.contributor.author | Barricarte, A. | |
dc.contributor.author | Rodríguez Barranco, M. | |
dc.contributor.author | Colorado Yohar, S. | |
dc.contributor.author | Huerta, J. M. | |
dc.contributor.author | Chirlaque, M. D. | |
dc.contributor.author | Lasheras Mayo, María Cristina | |
dc.date.accessioned | 2021-06-01T09:45:13Z | |
dc.date.available | 2021-06-01T09:45:13Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Journal of Nutrition, 150(12), p. 3241-3248 (2020); doi:10.1093/jn/nxaa272 | |
dc.identifier.issn | 0022-3166 | |
dc.identifier.uri | http://hdl.handle.net/10651/58992 | |
dc.description.statementofresponsibility | Rey-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.extent | p. 3241-3248 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Nutrition | |
dc.rights | © 2020 los autores. Publicado por Oxford University Press en nombre de la American Society for Nutrition. | |
dc.source | Scopus | |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097968097&doi=10.1093%2fjn%2fnxaa272&partnerID=40&md5=125c5ead370dd66b04c9571b266d990d | |
dc.title | 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.type | journal article | |
dc.identifier.doi | 10.1093/jn/nxaa272 | |
dc.relation.publisherversion | http://dx.doi.org/10.1093/jn/nxaa272 |
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