APA (7th ed.) Citation

Amodeo, G., Franchi, S., Galimberti, G., Pignatelli, A., Giacomoni, C., Solari, E., . . . Vellani, V. (2026). Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation. International Journal of Molecular Sciences, 27(4), 1932. https://doi.org/10.3390/ijms27041932

Chicago Style (17th ed.) Citation

Amodeo, Giada, et al. "Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation." International Journal of Molecular Sciences 27, no. 4 (2026): 1932. https://doi.org/10.3390/ijms27041932.

MLA (9th ed.) Citation

Amodeo, Giada, et al. "Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation." International Journal of Molecular Sciences, vol. 27, no. 4, 2026, p. 1932, https://doi.org/10.3390/ijms27041932.