Cicero, A.F.G.; Fogacci, F.; Grandi, E.; Rizzoli, E.; Bove, M.; D’Addato, S.; Borghi, C.
Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients 2020, 12, 3063.
https://doi.org/10.3390/nu12103063
AMA Style
Cicero AFG, Fogacci F, Grandi E, Rizzoli E, Bove M, D’Addato S, Borghi C.
Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients. 2020; 12(10):3063.
https://doi.org/10.3390/nu12103063
Chicago/Turabian Style
Cicero, Arrigo F.G., Federica Fogacci, Elisa Grandi, Elisabetta Rizzoli, Marilisa Bove, Sergio D’Addato, and Claudio Borghi.
2020. "Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study" Nutrients 12, no. 10: 3063.
https://doi.org/10.3390/nu12103063
APA Style
Cicero, A. F. G., Fogacci, F., Grandi, E., Rizzoli, E., Bove, M., D’Addato, S., & Borghi, C.
(2020). Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients, 12(10), 3063.
https://doi.org/10.3390/nu12103063