Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Raul Zamora-Ros, Joseph A. Rothwell, Augustin Scalbert, Viktoria Knaze, Isabelle Romieu, Nadia Slimani, Guy Fagherazzi, Florence Perquier, Marina Touillaud, Esther Molina-Montes, José María Huerta, Aurelio Barricarte, Pilar Amiano, Virginia Menéndez, Rosario Tumino, Maria Santucci de Magistris, Domenico Palli, Fulvio Ricceri, Sabina Sieri, Francesca L. Crowe, Kay-Thee Khaw, Nicholas J. Wareham, Verena Grote, Kuanrong Li, Heiner Boeing, Jana Förster, Antonia Trichopoulou, Vassiliki Benetou, Konstantinos Tsiotas, H. Bas Bueno-de-Mesquita, Martine Ros, Petra H. M. Peeters, Anne Tjønneland, Jytte Halkjær, Kim Overvad, Ulrika Ericson, Peter Wallström, Ingegerd Johansson, Rikard Landberg, Elisabete Weiderpass, Dagrun Engeset, Guri Skeie, Petra Wark, Elio Riboli, Carlos A. González
  • British Journal Of Nutrition, March 2013, Cambridge University Press
  • DOI: 10.1017/s0007114513000688
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The following have contributed to this page: Dr Dagrun Engeset

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