Article Versions Notes

Trakman GL, Lin WYY, Hamilton AL, Wilson-O’Brien AL, Stanley A, Ching JY, Yu J, Mak JWY, Sun Y, Niu J, et al. Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study. Nutrients. 2022; 14(17):3627. https://doi.org/10.3390/nu14173627

Trakman, Gina L., Winnie Y. Y. Lin, Amy L. Hamilton, Amy L. Wilson-O’Brien, Annalise Stanley, Jessica Y. Ching, Jun Yu, Joyce W. Y. Mak, Yang Sun, Junkun Niu, and et al. 2022. "Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study" Nutrients 14, no. 17: 3627. https://doi.org/10.3390/nu14173627

Trakman, G. L., Lin, W. Y. Y., Hamilton, A. L., Wilson-O’Brien, A. L., Stanley, A., Ching, J. Y., Yu, J., Mak, J. W. Y., Sun, Y., Niu, J., Miao, Y., Lin, X., Feng, R., Chen, M., Shivappa, N., Hebert, J. R., Morrison, M., Ng, S. C., & Kamm, M. A. (2022). Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study. Nutrients, 14(17), 3627. https://doi.org/10.3390/nu14173627