Cita APA (7a ed.)
Giulia Falchi, A., Grecchi, I., Muggia, C., Palladini, G., & Perlini, S. (2016). Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects. Journal of Dietary Supplements, 13(6), 626-634.
Cita Chicago Style (17a ed.)
Giulia Falchi, Anna, Ilaria Grecchi, Chiara Muggia, Giuseppina Palladini, y Stefano Perlini. "Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects." Journal of Dietary Supplements 13, no. 6 (2016): 626-634.
Cita MLA (9a ed.)
Giulia Falchi, Anna, et al. "Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects." Journal of Dietary Supplements, vol. 13, no. 6, 2016, pp. 626-634.
Precaución: Estas citas no son 100% exactas.