Repositorio Institucional de la Universidad de Oviedo

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

Author:

Rey García, J.; Guallar Castillón, P.; Donat Vargas, C.; Moreno Iribas, C.; Barricarte, A.; Rodríguez Barranco, M.; Colorado Yohar, S.; Huerta, J. M.; Chirlaque, M. D.; Lasheras Mayo, María Cristina

Publication date:

2020

Publisher version:

http://dx.doi.org/10.1093/jn/nxaa272

Citación:

Journal of Nutrition, 150(12), p. 3241-3248 (2020); doi:10.1093/jn/nxaa272

Descripción física:

p. 3241-3248

URI:

http://hdl.handle.net/10651/58992

ISSN:

0022-3166

DOI:

10.1093/jn/nxaa272