Cite
Ergothioneine: new functional factor in fermented foods.
MLA
Xiong, Kexin, et al. “Ergothioneine: New Functional Factor in Fermented Foods.” Critical Reviews in Food Science & Nutrition, vol. 64, no. 21, Aug. 2024, pp. 7505–16. EBSCOhost, https://doi.org/10.1080/10408398.2023.2185766.
APA
Xiong, K., Xue, S., Guo, H., Dai, Y., Ji, C., Dong, L., & Zhang, S. (2024). Ergothioneine: new functional factor in fermented foods. Critical Reviews in Food Science & Nutrition, 64(21), 7505–7516. https://doi.org/10.1080/10408398.2023.2185766
Chicago
Xiong, Kexin, Siyu Xue, Hui Guo, Yiwei Dai, Chaofan Ji, Liang Dong, and Sufang Zhang. 2024. “Ergothioneine: New Functional Factor in Fermented Foods.” Critical Reviews in Food Science & Nutrition 64 (21): 7505–16. doi:10.1080/10408398.2023.2185766.