Quinn, E.L.; Ortiz, K.; Titzer, L.; Houston-Shimizu, B.; Jones-Smith, J.
Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention. Int. J. Environ. Res. Public Health 2021, 18, 13206.
https://doi.org/10.3390/ijerph182413206
AMA Style
Quinn EL, Ortiz K, Titzer L, Houston-Shimizu B, Jones-Smith J.
Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention. International Journal of Environmental Research and Public Health. 2021; 18(24):13206.
https://doi.org/10.3390/ijerph182413206
Chicago/Turabian Style
Quinn, Emilee L., Kate Ortiz, Laura Titzer, Barb Houston-Shimizu, and Jessica Jones-Smith.
2021. "Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention" International Journal of Environmental Research and Public Health 18, no. 24: 13206.
https://doi.org/10.3390/ijerph182413206
APA Style
Quinn, E. L., Ortiz, K., Titzer, L., Houston-Shimizu, B., & Jones-Smith, J.
(2021). Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention. International Journal of Environmental Research and Public Health, 18(24), 13206.
https://doi.org/10.3390/ijerph182413206