Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study.

MLA

Boldo, Elena, et al. “Meat Intake, Methods and Degrees of Cooking and Breast Cancer Risk in the MCC-Spain Study.” Maturitas, vol. 110, Apr. 2018, pp. 62–70. EBSCOhost, https://doi.org/10.1016/j.maturitas.2018.01.020.

APA

Boldo, E., Castelló, A., Aragonés, N., Amiano, P., Pérez-Gómez, B., Castaño-Vinyals, G., Martín, V., Guevara, M., Urtiaga, C., Dierssen-Sotos, T., Fernández-Tardón, G., Moreno, V., Solans, M., Peiró, R., Capelo, R., Gómez-Acebo, I., Castilla, J., Molina, A. J., Castells, X., & Altzibar, J. M. (2018). Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study. Maturitas, 110, 62–70. https://doi.org/10.1016/j.maturitas.2018.01.020

Chicago

Boldo, Elena, Adela Castelló, Nuria Aragonés, Pilar Amiano, Beatriz Pérez-Gómez, Gemma Castaño-Vinyals, Vicente Martín, et al. 2018. “Meat Intake, Methods and Degrees of Cooking and Breast Cancer Risk in the MCC-Spain Study.” Maturitas 110 (April): 62–70. doi:10.1016/j.maturitas.2018.01.020.