MDPI and ACS Style
Boldo, E.; Fernández de Larrea, N.; Pollán, M.; Martín, V.; Obón-Santacana, M.; Guevara, M.; Castaño-Vinyals, G.; Canga, J.M.; Pérez-Gómez, B.; Gómez-Acebo, I.;
et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients 2022, 14, 4852.
https://doi.org/10.3390/nu14224852
AMA Style
Boldo E, Fernández de Larrea N, Pollán M, Martín V, Obón-Santacana M, Guevara M, Castaño-Vinyals G, Canga JM, Pérez-Gómez B, Gómez-Acebo I,
et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients. 2022; 14(22):4852.
https://doi.org/10.3390/nu14224852
Chicago/Turabian Style
Boldo, Elena, Nerea Fernández de Larrea, Marina Pollán, Vicente Martín, Mireia Obón-Santacana, Marcela Guevara, Gemma Castaño-Vinyals, Jose María Canga, Beatriz Pérez-Gómez, Inés Gómez-Acebo,
and et al. 2022. "Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study" Nutrients 14, no. 22: 4852.
https://doi.org/10.3390/nu14224852