Repository
How to publish
Resources
FAQs

Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

Author:
Donat Vargas, C.; Sandoval-Insausti, H.; Peñalvo, J. L.; Moreno Iribas, M. C.; Amiano, P.; Bes Rastrollo, M.; Molina Montes, E.; Moreno Franco, B.; Agudo, A.; Lasheras Mayo, María CristinaUniovi authority
Publication date:
2022
Publisher version:
http://dx.doi.org/10.1016/j.clnu.2021.11.002
Citación:
Clinical nutrition, 41(1), p. 122-130 (2022); doi:10.1016/j.clnu.2021.11.002
Descripción física:
p. 122-130
URI:
http://hdl.handle.net/10651/62347
ISSN:
0261-5614
DOI:
10.1016/j.clnu.2021.11.002
Patrocinado por:

FIS grants 17/1709, 20/144, PI20/00564 and PIE16/00022 (Instituto de Salud Carlos III, State Secretary of R+D+I, and FEDER/FSE), PNSD (2020/021), the CIBERESP, the CIBERCV and CIBEROBN (Instituto de Salud Carlos III).

Collections
Files in this item
Thumbnail
Métricas
Compartir
Estadísticas de uso
Estadísticas de uso
Metadata
Show full item record
© 2021 Los autores
This item is protected with a Creative Commons License