APA (7th ed.) Citation

Desjardins, L., Brière, F., Tremblay, A. J., Rancourt-Bouchard, M., Drouin-Chartier, J., Corbeil, J., . . . Couture, P. (2024). Substitution of dietary monounsaturated fatty acids from olive oil for saturated fatty acids from lard increases low-density lipoprotein apolipoprotein B-100 fractional catabolic rate in subjects with dyslipidemia associated with insulin resistance: A randomized controlled trial. The American journal of clinical nutrition, 119(5), 1270-1279. https://doi.org/10.1016/j.ajcnut.2024.03.015

Chicago Style (17th ed.) Citation

Desjardins, Louis-Charles, et al. "Substitution of Dietary Monounsaturated Fatty Acids from Olive Oil for Saturated Fatty Acids from Lard Increases Low-density Lipoprotein Apolipoprotein B-100 Fractional Catabolic Rate in Subjects with Dyslipidemia Associated with Insulin Resistance: A Randomized Controlled Trial." The American Journal of Clinical Nutrition 119, no. 5 (2024): 1270-1279. https://doi.org/10.1016/j.ajcnut.2024.03.015.

MLA (9th ed.) Citation

Desjardins, Louis-Charles, et al. "Substitution of Dietary Monounsaturated Fatty Acids from Olive Oil for Saturated Fatty Acids from Lard Increases Low-density Lipoprotein Apolipoprotein B-100 Fractional Catabolic Rate in Subjects with Dyslipidemia Associated with Insulin Resistance: A Randomized Controlled Trial." The American Journal of Clinical Nutrition, vol. 119, no. 5, 2024, pp. 1270-1279, https://doi.org/10.1016/j.ajcnut.2024.03.015.