Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial
- DOI
- 10.3390/nu17071132
- Published
- 2025-03-25
- Container
- Nutrients
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/nu17071132,
title = {Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial},
author = {Andrea M. Krenek and Monica Aggarwal and Stephanie T. Chung and Amber B. Courville and Juen Guo and Anne Mathews},
year = {2025},
journal = {Nutrients},
doi = {10.3390/nu17071132},
url = {https://doi.org/10.3390/nu17071132}
}RIS
TY - JOUR TI - Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial AU - Andrea M. Krenek AU - Monica Aggarwal AU - Stephanie T. Chung AU - Amber B. Courville AU - Juen Guo AU - Anne Mathews PY - 2025 JO - Nutrients DO - 10.3390/nu17071132 UR - https://doi.org/10.3390/nu17071132 ER -
APA
Krenek, A. M., Aggarwal, M., Chung, S. T., Courville, A. B., Guo, J., & Mathews, A. (2025). Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial. Nutrients. https://doi.org/10.3390/nu17071132
Source records
- crossref · retrieved 2026-09-25T18:51:03.223Z