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Oxford University Press, The Journal of Nutrition, 12(150), p. 3241-3248, 2020

DOI: 10.1093/jn/nxaa272

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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

Journal article published in 2020 by Jimena Rey-García ORCID, Pilar Guallar-Castillón ORCID, Carolina Donat-Vargas ORCID, Conchi Moreno-Iribas, Aurelio Barricarte ORCID, Miguel Rodriguez-Barranco, Sandra Colorado-Yohar, José-María Huerta, María-Dolores Chirlaque, Cristina Lasheras, Pilar Amiano, Liher Imaz, Antonio Agudo, María-José Sánchez
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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