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
Chicago-Zitierstil (17. Ausg.)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.
MLA-Zitierstil (9. Ausg.)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.