APA (7th ed.) Citation

Rungapamestry, V., Duncan, A. J., Fuller, Z., & Ratcliffe, B. (2007). Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects. British journal of nutrition, 97(4), 644-652. https://doi.org/10.1017/S0007114507381403

Chicago Style (17th ed.) Citation

Rungapamestry, Vanessa, Alan J. Duncan, Zoë Fuller, and Brian Ratcliffe. "Effect of Meal Composition and Cooking Duration on the Fate of Sulforaphane Following Consumption of Broccoli by Healthy Human Subjects." British Journal of Nutrition 97, no. 4 (2007): 644-652. https://doi.org/10.1017/S0007114507381403.

MLA (9th ed.) Citation

Rungapamestry, Vanessa, et al. "Effect of Meal Composition and Cooking Duration on the Fate of Sulforaphane Following Consumption of Broccoli by Healthy Human Subjects." British Journal of Nutrition, vol. 97, no. 4, 2007, pp. 644-652, https://doi.org/10.1017/S0007114507381403.