APA (7th ed.) Citation

Asahi, T., Wu, X., Shimoda, H., Hisaka, S., Harada, E., Kanno, T., . . . Osawa, T. (2016). A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation. Bioscience, biotechnology, and biochemistry, 80(2), 313-317. https://doi.org/10.1080/09168451.2015.1083396

Chicago Style (17th ed.) Citation

Asahi, Takashi, Xiaohong Wu, Hiroshi Shimoda, Shinsuke Hisaka, Etsuko Harada, Tomomi Kanno, Yoshimasa Nakamura, Yoji Kato, and Toshihiko Osawa. "A Mushroom-derived Amino Acid, Ergothioneine, Is a Potential Inhibitor of Inflammation-related DNA Halogenation." Bioscience, Biotechnology, and Biochemistry 80, no. 2 (2016): 313-317. https://doi.org/10.1080/09168451.2015.1083396.

MLA (9th ed.) Citation

Asahi, Takashi, et al. "A Mushroom-derived Amino Acid, Ergothioneine, Is a Potential Inhibitor of Inflammation-related DNA Halogenation." Bioscience, Biotechnology, and Biochemistry, vol. 80, no. 2, 2016, pp. 313-317, https://doi.org/10.1080/09168451.2015.1083396.