RodrÃguez-Ayala, M.; Sandoval-Insausti, H.; Bayán-Bravo, A.; Banegas, J.R.; Donat-Vargas, C.; Ortolá, R.; RodrÃguez-Artalejo, F.; Guallar-Castillón, P.
Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults. Nutrients 2022, 14, 3426.
https://doi.org/10.3390/nu14163426
AMA Style
RodrÃguez-Ayala M, Sandoval-Insausti H, Bayán-Bravo A, Banegas JR, Donat-Vargas C, Ortolá R, RodrÃguez-Artalejo F, Guallar-Castillón P.
Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults. Nutrients. 2022; 14(16):3426.
https://doi.org/10.3390/nu14163426
Chicago/Turabian Style
RodrÃguez-Ayala, Montserrat, Helena Sandoval-Insausti, Ana Bayán-Bravo, José R. Banegas, Carolina Donat-Vargas, Rosario Ortolá, Fernando RodrÃguez-Artalejo, and Pilar Guallar-Castillón.
2022. "Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults" Nutrients 14, no. 16: 3426.
https://doi.org/10.3390/nu14163426
APA Style
RodrÃguez-Ayala, M., Sandoval-Insausti, H., Bayán-Bravo, A., Banegas, J. R., Donat-Vargas, C., Ortolá, R., RodrÃguez-Artalejo, F., & Guallar-Castillón, P.
(2022). Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults. Nutrients, 14(16), 3426.
https://doi.org/10.3390/nu14163426