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18.

Processing of meats and cardiovascular risk: time to focus on preservatives
by Micha, Renata

Micha, Renata, Georgios Michas, Martin Lajous, and Dariush Mozaffarian. 2013. “Processing of meats and cardiovascular risk: time to focus on preservatives.” BMC Medicine 11 (1): 136. doi:10.1186/1741-7015-11-136. http://dx.doi.org/10.1186/1741-7015-11-136.

20.

Associations of Plasma Phospholipid SFAs with Total and Cause-Specific Mortality in Older Adults Differ According to SFA Chain Length1234
by Fretts, Amanda M

Fretts, A. M., D. Mozaffarian, D. S. Siscovick, I. B. King, B. McKnight, B. M. Psaty, E. B. Rimm, et al. 2016. “Associations of Plasma Phospholipid SFAs with Total and Cause-Specific Mortality in Older Adults Differ According to SFA Chain Length1234.” The Journal of Nutrition 146 (2): 298-305. doi:10.3945/jn.115.222117. http://dx.doi.org/10.3945/jn.115.222117.

12

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