The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition-a modeling study in French adults (INCA3).

MLA

Salomé, Marion, et al. “The Potential Effects of Meat Substitution on Diet Quality Could Be High If Meat Substitutes Are Optimized for Nutritional Composition-a Modeling Study in French Adults (INCA3).” European Journal of Nutrition, vol. 61, no. 4, June 2022, pp. 1991–2002. EBSCOhost, https://doi.org/10.1007/s00394-021-02781-z.

APA

Salomé, M., Mariotti, F., Nicaud, M.-C., Dussiot, A., Kesse-Guyot, E., Maillard, M.-N., Huneau, J.-F., & Fouillet, H. (2022). The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition-a modeling study in French adults (INCA3). European Journal of Nutrition, 61(4), 1991–2002. https://doi.org/10.1007/s00394-021-02781-z

Chicago

Salomé, Marion, François Mariotti, Marie-Charlotte Nicaud, Alison Dussiot, Emmanuelle Kesse-Guyot, Marie-Noëlle Maillard, Jean-François Huneau, and Hélène Fouillet. 2022. “The Potential Effects of Meat Substitution on Diet Quality Could Be High If Meat Substitutes Are Optimized for Nutritional Composition-a Modeling Study in French Adults (INCA3).” European Journal of Nutrition 61 (4): 1991–2002. doi:10.1007/s00394-021-02781-z.