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Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

dc.contributor.authorMontoro García, Silvia
dc.contributor.authorVelasco Soria, Ángeles
dc.contributor.authorMora, Leticia
dc.contributor.authorCarazo Díaz, Carmen
dc.contributor.authorPrieto Merino, David
dc.contributor.authorAvellaneda, Antonio
dc.contributor.authorMiranzo, Domingo
dc.contributor.authorCasas Pina, Teresa
dc.contributor.authorToldrá, Fidel
dc.contributor.authorAbellán Alemán, José
dc.date.accessioned2024-01-25T08:09:24Z
dc.date.available2024-01-25T08:09:24Z
dc.date.issued2022
dc.identifier.urihttp://hdl.handle.net/10952/7107
dc.language.isoenes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleBeneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Riskes
dc.typejournal articlees
dc.rights.accessRightsopen accesses
dc.journal.titlenutrientses
dc.volume.number14es
dc.issue.number2es
dc.description.disciplineCiencias de la Alimentaciónes
dc.description.disciplineFarmaciaes
dc.description.disciplineMedicinaes
dc.identifier.doi10.3390/nu14020298es


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional