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Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort

Publié le 10/11/2020
Eur J Nutr. 2020
Beslay M, Srour B, Deschasaux M, Fouché E, Naud N, Bacquié V, Guéraud F, Andreeva VA, Péneau S, Chazelas E, Debras C, Hercberg S, Latino-Martel P, Theodorou V, Pierre F, Touvier M.

https://pubmed.ncbi.nlm.nih.gov/32889607/

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