APA (7th ed.) Citation

V, R., S, R., Z, F., B, R., & AJ, D. (2008). Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats. British Journal of Nutrition, 99(4), 773. https://doi.org/10.1017/s0007114507841134

Chicago Style (17th ed.) Citation

V, Rungapamestry, Rabot S, Fuller Z, Ratcliffe B, and Duncan AJ. "Influence of Cooking Duration of Cabbage and Presence of Colonic Microbiota on the Excretion of N-acetylcysteine Conjugates of Allyl Isothiocyanate and Bioactivity of Phase 2 Enzymes in F344 Rats." British Journal of Nutrition 99, no. 4 (2008): 773. https://doi.org/10.1017/s0007114507841134.

MLA (9th ed.) Citation

V, Rungapamestry, et al. "Influence of Cooking Duration of Cabbage and Presence of Colonic Microbiota on the Excretion of N-acetylcysteine Conjugates of Allyl Isothiocyanate and Bioactivity of Phase 2 Enzymes in F344 Rats." British Journal of Nutrition, vol. 99, no. 4, 2008, p. 773, https://doi.org/10.1017/s0007114507841134.