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Evaluation in terms of dietary habits of rheumatic process: A clinical study

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dc.contributor.authorTAŞPINAR, Ozgur
dc.contributor.authorGULTEPE, Ilhami
dc.contributor.authorKeskin, YAŞAR
dc.contributor.authorAydin, TEOMAN
dc.contributor.authorKepekçi, Muge
dc.contributor.authorMutluer, Ahmet Serdar
dc.contributor.authorHOCAOGLU, Ilknur Turk
dc.contributor.institutionauthorKESKİN, YAŞAR
dc.contributor.institutionauthorAYDIN, TEOMAN
dc.date.accessioned2020-10-30T00:01:00Z
dc.date.available2020-10-30T00:01:00Z
dc.date.issued2018-01-01T00:00:00Z
dc.description.abstractOBJECTIVE: This study compared the dietary habits of patients with ankylosing spondylitis (AS) and rheumatoid arthritis (RA).
dc.identifier.citationTAŞPINAR O., GULTEPE I., Keskin Y., Aydin T., Kepekçi M., Mutluer A. S. , HOCAOGLU I. T. , -Evaluation in terms of dietary habits of rheumatic process: A clinical study-, JOURNAL OF BACK AND MUSCULOSKELETAL REHABILITATION, cilt.31, ss.23-27, 2018
dc.identifier.doi10.3233/bmr-150476
dc.identifier.pubmed28655124
dc.identifier.scopus85048104683
dc.identifier.urihttp://hdl.handle.net/20.500.12645/27088
dc.identifier.wosWOS:000424871700003
dc.titleEvaluation in terms of dietary habits of rheumatic process: A clinical study
dc.typeArticle
dspace.entity.typePublication
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local.indexed.atPubMed
local.indexed.atWOS
local.indexed.atScopus
local.publication.isinternational1
relation.isAuthorOfPublication80372bf1-8306-440f-826c-809c70abd6d2
relation.isAuthorOfPublicationb499e019-3329-4b74-903c-dbbf64b9c18d
relation.isAuthorOfPublication.latestForDiscovery80372bf1-8306-440f-826c-809c70abd6d2

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