Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases.

MLA

Dwivedi, Sushmita, et al. “Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases.” Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 79, no. 1, Mar. 2024, pp. 1–11. EBSCOhost, https://doi.org/10.1007/s11130-023-01130-1.

APA

Dwivedi, S., Singh, V., Sharma, K., Sliti, A., Baunthiyal, M., & Shin, J.-H. (2024). Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 79(1), 1–11. https://doi.org/10.1007/s11130-023-01130-1

Chicago

Dwivedi, Sushmita, Vineet Singh, Kritika Sharma, Amani Sliti, Mamta Baunthiyal, and Jae-Ho Shin. 2024. “Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases.” Plant Foods for Human Nutrition (Dordrecht, Netherlands) 79 (1): 1–11. doi:10.1007/s11130-023-01130-1.