Venø, S.K.; Bork, C.S.; Jakobsen, M.U.; Lundbye-Christensen, S.; Bach, F.W.; McLennan, P.L.; Tjønneland, A.; Schmidt, E.B.; Overvad, K.
Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients 2018, 10, 1648.
https://doi.org/10.3390/nu10111648
AMA Style
Venø SK, Bork CS, Jakobsen MU, Lundbye-Christensen S, Bach FW, McLennan PL, Tjønneland A, Schmidt EB, Overvad K.
Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients. 2018; 10(11):1648.
https://doi.org/10.3390/nu10111648
Chicago/Turabian Style
Venø, Stine K., Christian S. Bork, Marianne U. Jakobsen, Søren Lundbye-Christensen, Flemming W. Bach, Peter L. McLennan, Anne Tjønneland, Erik B. Schmidt, and Kim Overvad.
2018. "Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke" Nutrients 10, no. 11: 1648.
https://doi.org/10.3390/nu10111648
APA Style
Venø, S. K., Bork, C. S., Jakobsen, M. U., Lundbye-Christensen, S., Bach, F. W., McLennan, P. L., Tjønneland, A., Schmidt, E. B., & Overvad, K.
(2018). Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients, 10(11), 1648.
https://doi.org/10.3390/nu10111648