| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8283878 | Maturitas | 2018 | 28 Pages |
Abstract
The risk of developing BC could be reduced by moderating the consumption of well-done or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured meat.
Keywords
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Ageing
Authors
Elena Boldo, Adela Castelló, Nuria Aragonés, Pilar Amiano, Beatriz Pérez-Gómez, Gemma Castaño-Vinyals, Vicente MartÃn, Marcela Guevara, Carmen Urtiaga, Trinidad Dierssen-Sotos, Guillermo Fernández-Tardón, Victor Moreno, Marta Solans,