Matsuo, A.; Matsushita, K.; Fukuzumi, A.; Tokumasu, N.; Yano, E.; Zaima, N.; Moriyama, T.
Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans. Foods 2020, 9, 522.
https://doi.org/10.3390/foods9040522
AMA Style
Matsuo A, Matsushita K, Fukuzumi A, Tokumasu N, Yano E, Zaima N, Moriyama T.
Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans. Foods. 2020; 9(4):522.
https://doi.org/10.3390/foods9040522
Chicago/Turabian Style
Matsuo, Ayato, Kaho Matsushita, Ayano Fukuzumi, Naoki Tokumasu, Erika Yano, Nobuhiro Zaima, and Tatsuya Moriyama.
2020. "Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans" Foods 9, no. 4: 522.
https://doi.org/10.3390/foods9040522
APA Style
Matsuo, A., Matsushita, K., Fukuzumi, A., Tokumasu, N., Yano, E., Zaima, N., & Moriyama, T.
(2020). Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans. Foods, 9(4), 522.
https://doi.org/10.3390/foods9040522