YANG, Zihao. Potential food factors affect the fatality rate of COVID-19: an analysis using multiple linear regression. Science and Technology of Engineering, Chemistry and Environmental Protection, [S. l.], v. 2, n. 4, p. 2122, 2024. DOI: 10.61173/53019a85. Disponível em: https://stecep.deanfrancis.press/article/view/1675. Acesso em: 4 nov. 2026.