Boldo, E., Fernández de Larrea, N., Pollán, M., Martín, V., Obón-Santacana, M., Guevara, M., . . . Castelló, A. (2022). Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.
Citación estilo ChicagoBoldo, Elena, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. 2022.
Cita MLABoldo, Elena, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. 2022.
Precaución: Estas citas no son 100% exactas.