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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

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

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