APA (7th ed.) Citation

Zhou, Q., Chen, Y., Peng, L., Wu, J., Hao, W., & Wang, M. (2024). Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones. Current Research in Food Science, 9(100827-), . https://doi.org/10.1016/j.crfs.2024.100827

Chicago Style (17th ed.) Citation

Zhou, Qian, Yuxuan Chen, Lifang Peng, Jun Wu, Wen Hao, and Mingfu Wang. "Sprouting Facilitates the Antiglycative Effect of Black Soybean (Glycine Max (L.) Merr.) by Promoting the Accumulation of Isoflavones." Current Research in Food Science 9, no. 100827- (2024). https://doi.org/10.1016/j.crfs.2024.100827.

MLA (9th ed.) Citation

Zhou, Qian, et al. "Sprouting Facilitates the Antiglycative Effect of Black Soybean (Glycine Max (L.) Merr.) by Promoting the Accumulation of Isoflavones." Current Research in Food Science, vol. 9, no. 100827-, 2024, https://doi.org/10.1016/j.crfs.2024.100827.