Miller-Kasprzak, E.; Musialik, K.; Kręgielska-Narożna, M.; Szulińska, M.; Bogdański, P.
The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia. Nutrients 2022, 14, 5092.
https://doi.org/10.3390/nu14235092
AMA Style
Miller-Kasprzak E, Musialik K, Kręgielska-Narożna M, Szulińska M, Bogdański P.
The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia. Nutrients. 2022; 14(23):5092.
https://doi.org/10.3390/nu14235092
Chicago/Turabian Style
Miller-Kasprzak, Ewa, Katarzyna Musialik, Matylda Kręgielska-Narożna, Monika Szulińska, and Paweł Bogdański.
2022. "The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia" Nutrients 14, no. 23: 5092.
https://doi.org/10.3390/nu14235092
APA Style
Miller-Kasprzak, E., Musialik, K., Kręgielska-Narożna, M., Szulińska, M., & Bogdański, P.
(2022). The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia. Nutrients, 14(23), 5092.
https://doi.org/10.3390/nu14235092
