Vela-Vásquez, D.A.; Sifuentes-Rincón, A.M.; Delgado-Enciso, I.; Ordaz-Pichardo, C.; Arellano-Vera, W.; Treviño-Alvarado, V.
Effect of Consuming Beef with Varying Fatty Acid Compositions as a Major Source of Protein in Volunteers under a Personalized Nutritional Program. Nutrients 2022, 14, 3711.
https://doi.org/10.3390/nu14183711
AMA Style
Vela-Vásquez DA, Sifuentes-Rincón AM, Delgado-Enciso I, Ordaz-Pichardo C, Arellano-Vera W, Treviño-Alvarado V.
Effect of Consuming Beef with Varying Fatty Acid Compositions as a Major Source of Protein in Volunteers under a Personalized Nutritional Program. Nutrients. 2022; 14(18):3711.
https://doi.org/10.3390/nu14183711
Chicago/Turabian Style
Vela-Vásquez, Diana A., Ana M. Sifuentes-Rincón, Iván Delgado-Enciso, Cynthia Ordaz-Pichardo, Williams Arellano-Vera, and VÃctor Treviño-Alvarado.
2022. "Effect of Consuming Beef with Varying Fatty Acid Compositions as a Major Source of Protein in Volunteers under a Personalized Nutritional Program" Nutrients 14, no. 18: 3711.
https://doi.org/10.3390/nu14183711
APA Style
Vela-Vásquez, D. A., Sifuentes-Rincón, A. M., Delgado-Enciso, I., Ordaz-Pichardo, C., Arellano-Vera, W., & Treviño-Alvarado, V.
(2022). Effect of Consuming Beef with Varying Fatty Acid Compositions as a Major Source of Protein in Volunteers under a Personalized Nutritional Program. Nutrients, 14(18), 3711.
https://doi.org/10.3390/nu14183711
