Fonte: Nutrition. Unidade: FSP
Assuntos: DOENÇAS CARDIOVASCULARES, DIETA COM RESTRIÇÃO DE GORDURAS, AZEITE, NOZES, ÁCIDOS GRAXOS
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ABNT
ARAÚJO, Aline Ramos de et al. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, p. art. 111411 [34], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.nut.2021.111411. Acesso em: 30 set. 2024.APA
Araújo, A. R. de, Sampaio, G. R., Silva, L. R. da, Portal, V. L., Markoski, M. M., Quadros, A. S. de, et al. (2021). Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, art. 111411 [34]. doi:10.1016/j.nut.2021.111411NLM
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.nut.2021.111411Vancouver
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.nut.2021.111411