Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice.

MLA

Go, Jun, et al. “Neuroprotective Effects of Fermented Soybean Products (Cheonggukjang) Manufactured by Mixed Culture of Bacillus Subtilis MC31 and Lactobacillus Sakei 383 on Trimethyltin-Induced Cognitive Defects Mice.” Nutritional Neuroscience, vol. 19, no. 6, July 2016, pp. 247–59. EBSCOhost, https://doi.org/10.1179/1476830515Y.0000000025.

APA

Go, J., Kim, J. E., Kwak, M. H., Koh, E. K., Song, S. H., Sung, J. E., Kim, D. S., Hong, J. T., & Hwang, D. Y. (2016). Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice. Nutritional Neuroscience, 19(6), 247–259. https://doi.org/10.1179/1476830515Y.0000000025

Chicago

Go, Jun, Ji Eun Kim, Moon Hwa Kwak, Eun Kyoung Koh, Sung Hwa Song, Ji Eun Sung, Dong Sup Kim, Jin Tae Hong, and Dae Youn Hwang. 2016. “Neuroprotective Effects of Fermented Soybean Products (Cheonggukjang) Manufactured by Mixed Culture of Bacillus Subtilis MC31 and Lactobacillus Sakei 383 on Trimethyltin-Induced Cognitive Defects Mice.” Nutritional Neuroscience 19 (6): 247–59. doi:10.1179/1476830515Y.0000000025.