APA (7th ed.) Citation

Mignogna, C., Costanzo, S., Di Castelnuovo, A., Ruggiero, E., Shivappa, N., Hebert, J. R., . . . Bonaccio, M. (2022). The inflammatory potential of the diet as a link between food processing and low-grade inflammation: An analysis on 21,315 participants to the Moli-sani study. Clinical nutrition (Edinburgh, Scotland), 41(10), 2226-2234. https://doi.org/10.1016/j.clnu.2022.08.020

Chicago Style (17th ed.) Citation

Mignogna, Cristiana, et al. "The Inflammatory Potential of the Diet as a Link Between Food Processing and Low-grade Inflammation: An Analysis on 21,315 Participants to the Moli-sani Study." Clinical Nutrition (Edinburgh, Scotland) 41, no. 10 (2022): 2226-2234. https://doi.org/10.1016/j.clnu.2022.08.020.

MLA (9th ed.) Citation

Mignogna, Cristiana, et al. "The Inflammatory Potential of the Diet as a Link Between Food Processing and Low-grade Inflammation: An Analysis on 21,315 Participants to the Moli-sani Study." Clinical Nutrition (Edinburgh, Scotland), vol. 41, no. 10, 2022, pp. 2226-2234, https://doi.org/10.1016/j.clnu.2022.08.020.