APA (7th ed.) Citation

Oba, M., Rongduo, W., Saito, A., Okabayashi, T., Yokota, T., Yasuoka, J., . . . Mizutani, T. (2021). Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro. Biochemical and biophysical research communications, 570, 21-25. https://doi.org/10.1016/j.bbrc.2021.07.034

Chicago Style (17th ed.) Citation

Oba, Mami, et al. "Natto Extract, a Japanese Fermented Soybean Food, Directly Inhibits Viral Infections Including SARS-CoV-2 In vitro." Biochemical and Biophysical Research Communications 570 (2021): 21-25. https://doi.org/10.1016/j.bbrc.2021.07.034.

MLA (9th ed.) Citation

Oba, Mami, et al. "Natto Extract, a Japanese Fermented Soybean Food, Directly Inhibits Viral Infections Including SARS-CoV-2 In vitro." Biochemical and Biophysical Research Communications, vol. 570, 2021, pp. 21-25, https://doi.org/10.1016/j.bbrc.2021.07.034.