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Boldo E, Fernández de Larrea N, Pollán M, Martín V, Obón-Santacana M, Guevara M, Castaño-Vinyals G, Canga JM, Pérez-Gómez B, Gómez-Acebo I, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients. 2022; 14(22):4852. https://doi.org/10.3390/nu14224852

Boldo, Elena, Nerea Fernández de Larrea, Marina Pollán, Vicente Martín, Mireia Obón-Santacana, Marcela Guevara, Gemma Castaño-Vinyals, Jose María Canga, Beatriz Pérez-Gómez, Inés Gómez-Acebo, and et al. 2022. "Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study" Nutrients 14, no. 22: 4852. https://doi.org/10.3390/nu14224852

Boldo, E., Fernández de Larrea, N., Pollán, M., Martín, V., Obón-Santacana, M., Guevara, M., Castaño-Vinyals, G., Canga, J. M., Pérez-Gómez, B., Gómez-Acebo, I., Fernández-Tardón, G., Vanaclocha-Espi, M., Olmedo-Requena, R., Alguacil, J., Chirlaque, M. D., Kogevinas, M., Aragonés, N., & Castelló, A., on behalf of the MCC-Spain Researchers. (2022). Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients, 14(22), 4852. https://doi.org/10.3390/nu14224852