Protein provision and lower mortality in critically ill patients with COVID-19 (2021)
Source: Clinical Nutrition ESPEN. Unidade: FMRP
Subjects: COVID-19, TERAPIA NUTRICIONAL, MORTALIDADE, CUIDADOS CRÍTICOS, SUPLEMENTOS DIETÉTICOS, PROTEÍNAS, ALIMENTAÇÃO ENTERAL
ABNT
SILVAH, José Henrique da et al. Protein provision and lower mortality in critically ill patients with COVID-19. Clinical Nutrition ESPEN, v. 45, p. 507-510, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.clnesp.2021.07.005. Acesso em: 31 out. 2024.APA
Silvah, J. H. da, Lima, C. M. M., Nicoletti, C. F., Barbosa, A. C., Junqueira, G. P., Cunha, S. F. de C. da, & Marchini, J. S. (2021). Protein provision and lower mortality in critically ill patients with COVID-19. Clinical Nutrition ESPEN, 45, 507-510. doi:10.1016/j.clnesp.2021.07.005NLM
Silvah JH da, Lima CMM, Nicoletti CF, Barbosa AC, Junqueira GP, Cunha SF de C da, Marchini JS. Protein provision and lower mortality in critically ill patients with COVID-19 [Internet]. Clinical Nutrition ESPEN. 2021 ; 45 507-510.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.clnesp.2021.07.005Vancouver
Silvah JH da, Lima CMM, Nicoletti CF, Barbosa AC, Junqueira GP, Cunha SF de C da, Marchini JS. Protein provision and lower mortality in critically ill patients with COVID-19 [Internet]. Clinical Nutrition ESPEN. 2021 ; 45 507-510.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.clnesp.2021.07.005