APA (7th ed.) Citation

Wellens, J., Vissers, E., Dumoulin, A., Hoekx, S., Vanderstappen, J., Verbeke, J., . . . Sabino, J. (2025). Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects. Cell reports. Medicine, 6(5), 102091. https://doi.org/10.1016/j.xcrm.2025.102091

Chicago Style (17th ed.) Citation

Wellens, Judith, et al. "Cooking Methods Affect Advanced Glycation End Products and Lipid Profiles: A Randomized Cross-over Study in Healthy Subjects." Cell Reports. Medicine 6, no. 5 (2025): 102091. https://doi.org/10.1016/j.xcrm.2025.102091.

MLA (9th ed.) Citation

Wellens, Judith, et al. "Cooking Methods Affect Advanced Glycation End Products and Lipid Profiles: A Randomized Cross-over Study in Healthy Subjects." Cell Reports. Medicine, vol. 6, no. 5, 2025, p. 102091, https://doi.org/10.1016/j.xcrm.2025.102091.