APA (7th ed.) Citation

Soh, N., & Brand-Miller, J. (1999). The glycaemic index of potatoes: The effect of variety, cooking method and maturity. European journal of clinical nutrition, 53(4), 249-254. https://doi.org/10.1038/sj.ejcn.1600713

Chicago Style (17th ed.) Citation

Soh, NL, and J. Brand-Miller. "The Glycaemic Index of Potatoes: The Effect of Variety, Cooking Method and Maturity." European Journal of Clinical Nutrition 53, no. 4 (1999): 249-254. https://doi.org/10.1038/sj.ejcn.1600713.

MLA (9th ed.) Citation

Soh, NL, and J. Brand-Miller. "The Glycaemic Index of Potatoes: The Effect of Variety, Cooking Method and Maturity." European Journal of Clinical Nutrition, vol. 53, no. 4, 1999, pp. 249-254, https://doi.org/10.1038/sj.ejcn.1600713.