APA (7th ed.) Citation

Clerici, C., Setchell, K. D. R., Battezzati, P. M., Pirro, M., Giuliano, V., Asciutti, S., . . . Morelli, A. (2007). Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk. Journal of Nutrition, 137(10), 2270. https://doi.org/10.1093/jn/137.10.2270

Chicago Style (17th ed.) Citation

Clerici, Carlo, et al. "Pasta Naturally Enriched with Isoflavone Aglycons from Soy Germ Reduces Serum Lipids and Improves Markers of Cardiovascular Risk." Journal of Nutrition 137, no. 10 (2007): 2270. https://doi.org/10.1093/jn/137.10.2270.

MLA (9th ed.) Citation

Clerici, Carlo, et al. "Pasta Naturally Enriched with Isoflavone Aglycons from Soy Germ Reduces Serum Lipids and Improves Markers of Cardiovascular Risk." Journal of Nutrition, vol. 137, no. 10, 2007, p. 2270, https://doi.org/10.1093/jn/137.10.2270.