Cite
Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect
MLA
Ana Ruiz de la Bastida, et al. “Fermented Soy Beverages as Vehicle of Probiotic Lactobacilli Strains and Source of Bioactive Isoflavones: A Potential Double Functional Effect.” Heliyon, vol. 9, no. 4, Apr. 2023. EBSCOhost, https://doi.org/10.1016/j.heliyon.2023.e14991.
APA
Ana Ruiz de la Bastida, Ángela Peirotén, Susana Langa, Eva Rodríguez-Mínguez, José Antonio Curiel, Juan Luis Arqués, & José María Landete. (2023). Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect. Heliyon, 9(4). https://doi.org/10.1016/j.heliyon.2023.e14991
Chicago
Ana Ruiz de la Bastida, Ángela Peirotén, Susana Langa, Eva Rodríguez-Mínguez, José Antonio Curiel, Juan Luis Arqués, and José María Landete. 2023. “Fermented Soy Beverages as Vehicle of Probiotic Lactobacilli Strains and Source of Bioactive Isoflavones: A Potential Double Functional Effect.” Heliyon 9 (4). doi:10.1016/j.heliyon.2023.e14991.