Only virgin type of olive oil consumption reduces the risk of mortality. Results from a Mediterranean population-based cohort

  1. Donat-Vargas, C.
  2. Lopez-Garcia, E.
  3. Banegas, J.R.
  4. Martínez-González, M.Á.
  5. Rodríguez-Artalejo, F.
  6. Guallar-Castillón, P.
Aldizkaria:
European Journal of Clinical Nutrition

ISSN: 1476-5640,  0954-3007

Argitalpen urtea: 2023

Alea: 77

Zenbakia: 2

Orrialdeak: 226-234

Mota: Artikulua

DOI: 10.1038/S41430-022-01221-3 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus