Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat.

MLA

Zhao, Lin, et al. “Increased Risk of Esophageal Squamous Cell Carcinoma Associated with Frequent and Long-Term Consumption of Salted Meat and Salted Fat.” The Journal of International Medical Research, vol. 47, no. 8, Aug. 2019, pp. 3841–49. EBSCOhost, https://doi.org/10.1177/0300060519859729.

APA

Zhao, L., Li, Y.-C., Wu, J.-P., Zhao, Y.-J., Wang, R.-B., Jiang, M., & Song, Q.-K. (2019). Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat. The Journal of International Medical Research, 47(8), 3841–3849. https://doi.org/10.1177/0300060519859729

Chicago

Zhao, Lin, Yu-Chen Li, Jiang-Ping Wu, Yan-Jie Zhao, Rui-Bin Wang, Min Jiang, and Qing-Kun Song. 2019. “Increased Risk of Esophageal Squamous Cell Carcinoma Associated with Frequent and Long-Term Consumption of Salted Meat and Salted Fat.” The Journal of International Medical Research 47 (8): 3841–49. doi:10.1177/0300060519859729.