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
Chicago-Zitierstil (17. Ausg.)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.
MLA-Zitierstil (9. Ausg.)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.