APA (7th ed.) Citation

Jung, S., Sirirat, R., Kim, A., Haddad, E., & Sabaté, J. (2020). Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease. Current developments in nutrition, 4(Supplement_2), nzaa045_041. https://doi.org/10.1093/cdn/nzaa045_041

Chicago Style (17th ed.) Citation

Jung, Sarah, Rawiwan Sirirat, Alice Kim, Ella Haddad, and Joan Sabaté. "Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease." Current Developments in Nutrition 4, no. Supplement_2 (2020): nzaa045_041. https://doi.org/10.1093/cdn/nzaa045_041.

MLA (9th ed.) Citation

Jung, Sarah, et al. "Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease." Current Developments in Nutrition, vol. 4, no. Supplement_2, 2020, p. nzaa045_041, https://doi.org/10.1093/cdn/nzaa045_041.