APA (7th ed.) Citation

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 Style (17th ed.) Citation

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 (9th ed.) Citation

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.