APA (7th ed.) Citation

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 Style (17th ed.) Citation

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 (9th ed.) Citation

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.