Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity.

MLA

Olguin, María Catalina, et al. “Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity.” Ecology of Food & Nutrition, vol. 49, no. 2, Mar. 2010, pp. 98–109. EBSCOhost, https://doi.org/10.1080/03670240903540974.

APA

Olguin, M. C., Posadas, M. D., Revelant, G. C., Labourdette, V. B., Elías, H. D., & Venezia, M. R. (2010). Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity. Ecology of Food & Nutrition, 49(2), 98–109. https://doi.org/10.1080/03670240903540974

Chicago

Olguin, María Catalina, Marta Delia Posadas, Gilda Celina Revelant, Verónica Beatriz Labourdette, Héctor Daniel Elías, and María Rosa Venezia. 2010. “Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity.” Ecology of Food & Nutrition 49 (2): 98–109. doi:10.1080/03670240903540974.