The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers

MLA

Sabine Baumgartner, et al. “The Influence of Consuming an Egg or an Egg-Yolk Buttermilk Drink for 12 Wk on Serum Lipids, Inflammation, and Liver Function Markers in Human Volunteers.” Nutrition, vol. 29, Oct. 2013, pp. 1237–44. EBSCOhost, https://doi.org/10.1016/j.nut.2013.03.020.

APA

Sabine Baumgartner, Constanze Husche, Dieter Lütjohann, Elton R. Kelly, Jogchum Plat, Tos T. J. M. Berendschot, & Sanne M. van der Made. (2013). The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers. Nutrition, 29, 1237–1244. https://doi.org/10.1016/j.nut.2013.03.020

Chicago

Sabine Baumgartner, Constanze Husche, Dieter Lütjohann, Elton R. Kelly, Jogchum Plat, Tos T. J. M. Berendschot, and Sanne M. van der Made. 2013. “The Influence of Consuming an Egg or an Egg-Yolk Buttermilk Drink for 12 Wk on Serum Lipids, Inflammation, and Liver Function Markers in Human Volunteers.” Nutrition 29 (October): 1237–44. doi:10.1016/j.nut.2013.03.020.