APA (7th ed.) Citation

Kuligowski, M., Pawłowska, K., Jasińska-Kuligowska, I., & Nowak, J. (2017). Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation. CyTA: Journal of Food, 15(1), 27. https://doi.org/10.1080/19476337.2016.1197316

Chicago Style (17th ed.) Citation

Kuligowski, Maciej, Katarzyna Pawłowska, Iwona Jasińska-Kuligowska, and Jacek Nowak. "Isoflavone Composition, Polyphenols Content and Antioxidative Activity of Soybean Seeds During Tempeh Fermentation." CyTA: Journal of Food 15, no. 1 (2017): 27. https://doi.org/10.1080/19476337.2016.1197316.

MLA (9th ed.) Citation

Kuligowski, Maciej, et al. "Isoflavone Composition, Polyphenols Content and Antioxidative Activity of Soybean Seeds During Tempeh Fermentation." CyTA: Journal of Food, vol. 15, no. 1, 2017, p. 27, https://doi.org/10.1080/19476337.2016.1197316.