Carr, P. R., Jansen, L., Walter, V., Kloor, M., Roth, W., Bläker, H., . . . Brenner, H. (2016). Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment. The American journal of clinical nutrition, 103(1), . https://doi.org/10.3945/ajcn.115.121145
Chicago-Zitierstil (17. Ausg.)Carr, Prudence R., Lina Jansen, Viola Walter, Matthias Kloor, Wilfried Roth, Hendrik Bläker, Jenny Chang-Claude, und Hermann Brenner. "Associations of Red and Processed Meat with Survival After Colorectal Cancer and Differences According to Timing of Dietary Assessment." The American Journal of Clinical Nutrition 103, no. 1 (2016). https://doi.org/10.3945/ajcn.115.121145.
MLA-Zitierstil (9. Ausg.)Carr, Prudence R., et al. "Associations of Red and Processed Meat with Survival After Colorectal Cancer and Differences According to Timing of Dietary Assessment." The American Journal of Clinical Nutrition, vol. 103, no. 1, 2016, https://doi.org/10.3945/ajcn.115.121145.