Du, Y., Bao, R., Zhang, S., Ericson, U., Borné, Y., Qi, L., . . . Lund University, P. a. a. o. s. r. e. (2025). High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality. European Journal of Nutrition, 64(7), . https://doi.org/10.1007/s00394-025-03815-6
Citace podle Chicago (17th ed.)Du, Yufeng, et al. "High-fat and Low-fat Fermented Milk and Cheese Intake, Proteomic Signatures, and Risk of All-cause and Cause-specific Mortality." European Journal of Nutrition 64, no. 7 (2025). https://doi.org/10.1007/s00394-025-03815-6.
Citace podle MLA (9th ed.)Du, Yufeng, et al. "High-fat and Low-fat Fermented Milk and Cheese Intake, Proteomic Signatures, and Risk of All-cause and Cause-specific Mortality." European Journal of Nutrition, vol. 64, no. 7, 2025, https://doi.org/10.1007/s00394-025-03815-6.