Cita APA

Boldo, E., Fernández de Larrea-Baz, N., Pollán, M., Martín, V., Obón-Santacana, M., Guevara, M., . . . researchers, M. (2022). Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study.

Citación estilo Chicago

Boldo, Elena, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. 2022.

Cita MLA

Boldo, Elena, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. 2022.