Vellinga, R.E.; Temme, E.H.M.; Rippin, H.; Motta, C.; Gonzales, G.B.; Farrand, C.; Wickramasinghe, K.
Nutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgers. Proceedings 2023, 91, 4.
https://doi.org/10.3390/proceedings2023091004
AMA Style
Vellinga RE, Temme EHM, Rippin H, Motta C, Gonzales GB, Farrand C, Wickramasinghe K.
Nutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgers. Proceedings. 2023; 91(1):4.
https://doi.org/10.3390/proceedings2023091004
Chicago/Turabian Style
Vellinga, Reina E., Elisabeth H. M. Temme, Holly Rippin, Carla Motta, Gerard Bryan Gonzales, Clare Farrand, and Kremlin Wickramasinghe.
2023. "Nutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgers" Proceedings 91, no. 1: 4.
https://doi.org/10.3390/proceedings2023091004
APA Style
Vellinga, R. E., Temme, E. H. M., Rippin, H., Motta, C., Gonzales, G. B., Farrand, C., & Wickramasinghe, K.
(2023). Nutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgers. Proceedings, 91(1), 4.
https://doi.org/10.3390/proceedings2023091004
