Takahashi, M., Nagata, M., Kaneko, T., & Suzuki, T. Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10. Wiley.
Chicago Style (17th ed.) CitationTakahashi, Michiyo, Mayumi Nagata, Takehiko Kaneko, and Toshikazu Suzuki. Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10. Wiley.
MLA (9th ed.) CitationTakahashi, Michiyo, et al. Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10. Wiley.
Warning: These citations may not always be 100% accurate.