Cite
HARVARD Citation
Peng, M. et al. (2020). High Dietary Inflammatory Index Is Associated With Increased Plaque Vulnerability of Carotid in Patients With Ischemic Stroke. Stroke. 51 (10), p. . [Online].
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Peng, M. et al. (2020). High Dietary Inflammatory Index Is Associated With Increased Plaque Vulnerability of Carotid in Patients With Ischemic Stroke. Stroke. 51 (10), p. . [Online].