Published in
Taylor and Francis Group, Journal of the American College of Nutrition, 7(40), p. 617-623, 2020
DOI: 10.1080/07315724.2020.1813060
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Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors
Journal article published in 2020 by
Monica Dinu 
,
Giuditta Pagliai,
Francesca Scavone,
Maria Bellumori,
Lorenzo Cecchi ,
Chiara Nediani,
Niccolò Maggini,
Francesco Sofi,
Lisa Giovannelli,
Nadia Mulinacci
,
Giuditta Pagliai,
Francesca Scavone,
Maria Bellumori,
Lorenzo Cecchi ,
Chiara Nediani,
Niccolò Maggini,
Francesco Sofi,
Lisa Giovannelli,
Nadia Mulinacci
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