Impact of food quantity and quality on the biochemical risk of renal stone formation

MLA

Alberto Trinchieri, et al. Impact of Food Quantity and Quality on the Biochemical Risk of Renal Stone Formation. June 2018. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....4565653b66e539e93b89e5fa7e37dd41&authtype=sso&custid=ns315887.

APA

Alberto Trinchieri, Martino Marangella, Roberto Miano, & Francesco Esperto. (2018). Impact of food quantity and quality on the biochemical risk of renal stone formation.

Chicago

Alberto Trinchieri, Martino Marangella, Roberto Miano, and Francesco Esperto. 2018. “Impact of Food Quantity and Quality on the Biochemical Risk of Renal Stone Formation,” June. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....4565653b66e539e93b89e5fa7e37dd41&authtype=sso&custid=ns315887.