Krenek, A.M.; Aggarwal, M.; Chung, S.T.; Courville, A.B.; Guo, J.; Mathews, A.
Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial. Nutrients 2025, 17, 1132.
https://doi.org/10.3390/nu17071132
AMA Style
Krenek AM, Aggarwal M, Chung ST, Courville AB, Guo J, Mathews A.
Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial. Nutrients. 2025; 17(7):1132.
https://doi.org/10.3390/nu17071132
Chicago/Turabian Style
Krenek, Andrea M., Monica Aggarwal, Stephanie T. Chung, Amber B. Courville, Juen Guo, and Anne Mathews.
2025. "Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial" Nutrients 17, no. 7: 1132.
https://doi.org/10.3390/nu17071132
APA Style
Krenek, A. M., Aggarwal, M., Chung, S. T., Courville, A. B., Guo, J., & Mathews, A.
(2025). Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial. Nutrients, 17(7), 1132.
https://doi.org/10.3390/nu17071132