Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort.

MLA

Beslay, Marie, et al. “Anxiety Is a Potential Effect Modifier of the Association between Red and Processed Meat Consumption and Cancer Risk: Findings from the NutriNet-Santé Cohort.” European Journal of Nutrition, vol. 60, no. 4, June 2021, pp. 1887–96. EBSCOhost, https://doi.org/10.1007/s00394-020-02381-3.

APA

Beslay, M., Srour, B., Deschasaux, M., Fouché, E., Naud, N., Bacquié, V., Guéraud, F., Andreeva, V. A., Péneau, S., Chazelas, E., Debras, C., Hercberg, S., Latino-Martel, P., Theodorou, V., Pierre, F., & Touvier, M. (2021). Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort. European Journal of Nutrition, 60(4), 1887–1896. https://doi.org/10.1007/s00394-020-02381-3

Chicago

Beslay, Marie, Bernard Srour, Mélanie Deschasaux, Edwin Fouché, Nathalie Naud, Valerie Bacquié, Françoise Guéraud, et al. 2021. “Anxiety Is a Potential Effect Modifier of the Association between Red and Processed Meat Consumption and Cancer Risk: Findings from the NutriNet-Santé Cohort.” European Journal of Nutrition 60 (4): 1887–96. doi:10.1007/s00394-020-02381-3.