APA (7th ed.) Citation

Bensaada, S., Chabrier, F., Ginisty, P., Ferrand, C., Peruzzi, G., Valat, M., & Bennetau-Pelissero, C. (2023, April). Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs. Foods.

Chicago Style (17th ed.) Citation

Bensaada, Souad, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, and Catherine Bennetau-Pelissero. "Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs." Foods Apr. 2023.

MLA (9th ed.) Citation

Bensaada, Souad, et al. "Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs." Foods, Apr. 2023.