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

Document Type

Artikel

Author

Donat-Vargas, C; Sandoval-Insausti, H; Penalvo, JL; Iribas, MCM; Amiano, P; Bes-Rastrollo, M; Molina-Montes, E; Moreno-Franco, B; Agudo, A; Mayo, CL; Laclaustra, M; Arrillaga, CD; Lopez, MDC; Sanchez, MJ; Martinez-Gonzalez, MA; Pilar, GC

Source

Clinical nutrition (Edinburgh, Scotland). 41(1):122-130

Subject

Medicin och hälsovetenskap

Language

English
English

ISSN

1532-1983

Online Access

Full Text (ScienceDirect 종량제) Full Text (Clinical Key) Open Access (SwePub) Web of Science JCR 저널정보 Find it@PNU

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