Rosén, L. A. H., Östman, E. M., Shewry, P. R., Ward, J. L., Andersson, A. A. M., Piironen, V., . . . Björck, I. M. E. (2011). Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1. Journal of agricultural and food chemistry, 59(22), 12139. https://doi.org/10.1021/jf2019825
Citace podle Chicago (17th ed.)Rosén, Liza A H., et al. "Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects After Whole Grain Rye Bread Made from Different Rye Varieties. 1." Journal of Agricultural and Food Chemistry 59, no. 22 (2011): 12139. https://doi.org/10.1021/jf2019825.
Citace podle MLA (9th ed.)Rosén, Liza A H., et al. "Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects After Whole Grain Rye Bread Made from Different Rye Varieties. 1." Journal of Agricultural and Food Chemistry, vol. 59, no. 22, 2011, p. 12139, https://doi.org/10.1021/jf2019825.