APA (7th ed.) Citation

Cassidy, A., Brown, J. E., Hawdon, A., Faughnan, M. S., King, L. J., Millward, J., . . . Setchell, K. D. R. (2006). Factors affecting the bioavailability of soy isoflavones in humans after ingestion of physiologically relevant levels from different soy foods. Journal of Nutrition, 136(1), 45. https://doi.org/10.1093/jn/136.1.45

Chicago Style (17th ed.) Citation

Cassidy, Aedin, Jonathan E. Brown, Anne Hawdon, Marian S. Faughnan, Laurence J. King, Joe Millward, Linda Zimmer-Nechemias, Brian Wolfe, and Kenneth D. R. Setchell. "Factors Affecting the Bioavailability of Soy Isoflavones in Humans After Ingestion of Physiologically Relevant Levels from Different Soy Foods." Journal of Nutrition 136, no. 1 (2006): 45. https://doi.org/10.1093/jn/136.1.45.

MLA (9th ed.) Citation

Cassidy, Aedin, et al. "Factors Affecting the Bioavailability of Soy Isoflavones in Humans After Ingestion of Physiologically Relevant Levels from Different Soy Foods." Journal of Nutrition, vol. 136, no. 1, 2006, p. 45, https://doi.org/10.1093/jn/136.1.45.