Martina Gažarová & Lucia Mečiarová. (2020). Uric acid alterations by consumption of gluten-free bakery products in relation to cardiovascular and metabolic syndrome risk factors. National Institute of Public Health - National Institute of Hygiene.
Chicago Style (17th ed.) CitationMartina Gažarová and Lucia Mečiarová. Uric Acid Alterations by Consumption of Gluten-free Bakery Products in Relation to Cardiovascular and Metabolic Syndrome Risk Factors. National Institute of Public Health - National Institute of Hygiene, 2020.
MLA (9th ed.) CitationMartina Gažarová and Lucia Mečiarová. Uric Acid Alterations by Consumption of Gluten-free Bakery Products in Relation to Cardiovascular and Metabolic Syndrome Risk Factors. National Institute of Public Health - National Institute of Hygiene, 2020.