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
Citace 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.
Citace podle MLA (9th 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.