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Please use this identifier to cite or link to this item: https://hdl.handle.net/10955/1229
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dc.contributor.authorSchella, Anita-
dc.contributor.authorde Cindio, Bruno-
dc.contributor.authorMazzulla, Sergio-
dc.contributor.authorMuniesa, Pedro González-
dc.date.accessioned2017-10-16T11:19:29Z-
dc.date.available2017-10-16T11:19:29Z-
dc.date.issued2014-11-29-
dc.identifier.urihttp://hdl.handle.net/10955/1229-
dc.identifier.urihttp://dx.doi.org/10.13126/UNICAL.IT/DOTTORATI/1229-
dc.descriptionSchool “Life Sciences” PhD in “Health, Ambient and Eco-sustainable Processes, Ciclo XXVII, a.a. 2014en_US
dc.description.sponsorshipUniversity of Calabriaen_US
dc.language.isoenen_US
dc.relation.ispartofseriesBIO/09;-
dc.subjectOlio d'olivaen_US
dc.subjectDiabeteen_US
dc.subjectObesitàen_US
dc.titleExtra virgin olive oil intake and the lower likelihood of being obese, hypertensive and diabeticen_US
dc.typeThesisen_US
Appears in Collections:Dipartimento di Biologia, Ecologia e Scienze della Terra - Tesi di dottorato

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