Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning

MLA

Roberto Vettor, et al. “Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning.” Frontiers in Physiology, vol. 9. EBSCOhost, https://doi.org/10.3389/fphys.2018.01954. Accessed 22 Dec. 2024.

APA

Roberto Vettor, Hamza El Hadi, Marco Rossato, & Angelo Di Vincenzo. (n.d.). Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning. Frontiers in Physiology, 9. https://doi.org/10.3389/fphys.2018.01954

Chicago

Roberto Vettor, Hamza El Hadi, Marco Rossato, and Angelo Di Vincenzo. 2024. “Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning.” Frontiers in Physiology 9. Accessed December 22. doi:10.3389/fphys.2018.01954.