APA (7th ed.) Citation

Losso, J., & Losso, M. (2026). Considerations of dietary bioactive compounds/postbiotics, foods, and cooking methods in stroke. Nutritional Neuroscience, 29(3), 334. https://doi.org/10.1080/1028415X.2025.2565310

Chicago Style (17th ed.) Citation

Losso, Jack, and MerryJean Losso. "Considerations of Dietary Bioactive Compounds/postbiotics, Foods, and Cooking Methods in Stroke." Nutritional Neuroscience 29, no. 3 (2026): 334. https://doi.org/10.1080/1028415X.2025.2565310.

MLA (9th ed.) Citation

Losso, Jack, and MerryJean Losso. "Considerations of Dietary Bioactive Compounds/postbiotics, Foods, and Cooking Methods in Stroke." Nutritional Neuroscience, vol. 29, no. 3, 2026, p. 334, https://doi.org/10.1080/1028415X.2025.2565310.

Warning: These citations may not always be 100% accurate.