APA (7th ed.) Citation

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. https://doi.org/10.1038/s41430-025-01646-6

Chicago Style (17th ed.) Citation

Bohl, Mette, Søren Gregersen, Zhihang Li, Andreas Blennow, Kim H. Hebelstrup, and 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. https://doi.org/10.1038/s41430-025-01646-6.

MLA (9th ed.) Citation

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, p. 1000, https://doi.org/10.1038/s41430-025-01646-6.