Cita APA (7a ed.)
Bohl, M., Gregersen, S., Li, Z., Blennow, A., Hebelstrup, K. H., & Hermansen, K. (2025). High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes. European Journal of Clinical Nutrition, 79(10), 1000-1007.
Cita Chicago Style (17a ed.)
Bohl, Mette, Søren Gregersen, Zhihang Li, Andreas Blennow, Kim H. Hebelstrup, y Kjeld Hermansen. "High-amylose Barley Bread Improves Postprandial Glycemia Compared to Regular Barley and Wheat Bread in Subjects with or Without Type 2 Diabetes." European Journal of Clinical Nutrition 79, no. 10 (2025): 1000-1007.
Cita MLA (9a ed.)
Bohl, Mette, et al. "High-amylose Barley Bread Improves Postprandial Glycemia Compared to Regular Barley and Wheat Bread in Subjects with or Without Type 2 Diabetes." European Journal of Clinical Nutrition, vol. 79, no. 10, 2025, pp. 1000-1007.
Precaución: Estas citas no son 100% exactas.