The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat.

MLA

Farsi, Dominic N., et al. “The Effects of Substituting Red and Processed Meat for Mycoprotein on Biomarkers of Cardiovascular Risk in Healthy Volunteers: An Analysis of Secondary Endpoints from Mycomeat.” European Journal of Nutrition, vol. 62, no. 8, Dec. 2023, pp. 3349–59. EBSCOhost, https://doi.org/10.1007/s00394-023-03238-1.

APA

Farsi, D. N., Gallegos, J. L., Finnigan, T. J. A., Cheung, W., Munoz, J. M., & Commane, D. M. (2023). The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat. European Journal of Nutrition, 62(8), 3349–3359. https://doi.org/10.1007/s00394-023-03238-1

Chicago

Farsi, Dominic N., Jose Lara Gallegos, Tim J. A. Finnigan, William Cheung, Jose Munoz Munoz, and Daniel M. Commane. 2023. “The Effects of Substituting Red and Processed Meat for Mycoprotein on Biomarkers of Cardiovascular Risk in Healthy Volunteers: An Analysis of Secondary Endpoints from Mycomeat.” European Journal of Nutrition 62 (8): 3349–59. doi:10.1007/s00394-023-03238-1.