Article Versions Notes

Rizzolo-Brime L, Farran-Codina A, Bou R, Luján-Barroso L, Quirós JR, Amiano P, Sánchez MJ, Rodríguez-Barranco M, Guevara M, Moreno-Iribas C, et al. Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients. 2024; 16(6):878. https://doi.org/10.3390/nu16060878

Rizzolo-Brime, Lucía, Andreu Farran-Codina, Ricard Bou, Leila Luján-Barroso, Jose Ramón Quirós, Pilar Amiano, María José Sánchez, Miguel Rodríguez-Barranco, Marcela Guevara, Conchi Moreno-Iribas, and et al. 2024. "Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort" Nutrients 16, no. 6: 878. https://doi.org/10.3390/nu16060878

Rizzolo-Brime, L., Farran-Codina, A., Bou, R., Luján-Barroso, L., Quirós, J. R., Amiano, P., Sánchez, M. J., Rodríguez-Barranco, M., Guevara, M., Moreno-Iribas, C., Gasque, A., Chirlaque, M.-D., Colorado-Yohar, S. M., Castaño, J. M. H., Agudo, A., & Jakszyn, P. (2024). Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients, 16(6), 878. https://doi.org/10.3390/nu16060878