Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular Disease
- DOI
- 10.3390/nu17081357
- Published
- 2025-04-16
- Container
- Nutrients
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/nu17081357,
title = {Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular Disease},
author = {Andrea M. Krenek and Monica Aggarwal and Stephanie T. Chung and Amber B. Courville and Nicole Farmer and Juen Guo and Anne Mathews},
year = {2025},
journal = {Nutrients},
doi = {10.3390/nu17081357},
url = {https://doi.org/10.3390/nu17081357}
}RIS
TY - JOUR TI - Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular Disease AU - Andrea M. Krenek AU - Monica Aggarwal AU - Stephanie T. Chung AU - Amber B. Courville AU - Nicole Farmer AU - Juen Guo AU - Anne Mathews PY - 2025 JO - Nutrients DO - 10.3390/nu17081357 UR - https://doi.org/10.3390/nu17081357 ER -
APA
Krenek, A. M., Aggarwal, M., Chung, S. T., Courville, A. B., Farmer, N., Guo, J., & Mathews, A. (2025). Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular Disease. Nutrients. https://doi.org/10.3390/nu17081357
Source records
- crossref · retrieved 2026-09-25T20:37:06.884Z