Cite
Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies.
MLA
Han, Mi Ah, et al. “Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-Analysis of Cohort Studies.” Annals of Internal Medicine, vol. 171, no. 10, Nov. 2019, pp. 711–20. EBSCOhost, https://doi.org/10.7326/M19-0699.
APA
Han, M. A., Zeraatkar, D., Guyatt, G. H., Vernooij, R. W. M., El Dib, R., Zhang, Y., Algarni, A., Leung, G., Storman, D., Valli, C., Rabassa, M., Rehman, N., Parvizian, M. K., Zworth, M., Bartoszko, J. J., Lopes, L. C., Sit, D., Bala, M. M., Alonso-Coello, P., & Johnston, B. C. (2019). Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies. Annals of Internal Medicine, 171(10), 711–720. https://doi.org/10.7326/M19-0699
Chicago
Han, Mi Ah, Dena Zeraatkar, Gordon H. Guyatt, Robin W.M. Vernooij, Regina El Dib, Ying Zhang, Abdullah Algarni, et al. 2019. “Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-Analysis of Cohort Studies.” Annals of Internal Medicine 171 (10): 711–20. doi:10.7326/M19-0699.