UNDERSTANDING THE SUBJECTIVE WELL-BEING OF BUSINESSMEN AND PROFESSIONALS IN TERMS OF THEIR LOCUS OF CONTROL AND EMOTIONAL INTELLIGENCE. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 5, p. 1013–1020, 2022. Disponível em: https://ijfans.org/index.php/Journal/article/view/5855. Acesso em: 8 sep. 2026.