Nakamoto, M., Otsuka, R., Nishita, Y., Tange, C., Tomida, M., Kato, Y., . . . Shimokata, H. (2018). Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women. European journal of clinical nutrition, 72(10), 1458-1462. https://doi.org/10.1038/s41430-017-0061-2
Citácia podle Chicago (17th ed.)Nakamoto, Mariko, et al. "Soy Food and Isoflavone Intake Reduces the Risk of Cognitive Impairment in Elderly Japanese Women." European Journal of Clinical Nutrition 72, no. 10 (2018): 1458-1462. https://doi.org/10.1038/s41430-017-0061-2.
Citácia podľa MLA (8th ed.)Nakamoto, Mariko, et al. "Soy Food and Isoflavone Intake Reduces the Risk of Cognitive Impairment in Elderly Japanese Women." European Journal of Clinical Nutrition, vol. 72, no. 10, 2018, pp. 1458-1462, https://doi.org/10.1038/s41430-017-0061-2.