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Praagman, Jaike, Dalmeijer, Geertje W., Van Der Schouw, Yvonne T., Soedamah-Muthu, Sabita S., Verschuren, W. M.Monique, Bueno-de-Mesquita, H. Bas, Geleijnse, Johanna M., Beulens, Joline W.J.
Veröffentlicht in: Praagman , J , Dalmeijer , G W , Van Der Schouw , Y T , Soedamah-Muthu , S S , Verschuren , W M M , Bueno-de-Mesquita , H B , Geleijnse , J M & Beulens , J W J 2015 , ' The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort ' , British Journal of Nutrition , vol. 113 , no. 3 , pp. 498-506 . https://doi.org/10.1017/S0007114514003766;
2015
Veröffentlicht in: Praagman , J , Dalmeijer , G W , Van Der Schouw , Y T , Soedamah-Muthu , S S , Verschuren , W M M , Bueno-de-Mesquita , H B , Geleijnse , J M & Beulens , J W J 2015 , ' The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort ' , British Journal of Nutrition , vol. 113 , no. 3 , pp. 498-506 . https://doi.org/10.1017/S0007114514003766;
2015