Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases
Crossref DOI link: https://doi.org/10.1007/s40292-015-0097-0
Published Online: 2015-05-14
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Volpe, Roberto
Stefano, Predieri
Massimiliano, Magli
Francesca, Martelli
Gianluca, Sotis
Federica, Rossi
Funding for this research was provided by:
International Olive Council of Madrid (SUB-IOC-PRO-EUM – 11/12, Expte CONTACOI No 235/2012)
Text and Data Mining valid from 2015-05-14