Söderholm, P., Alfthan, G., Tikkanen, M., & Adlercreutz, H. (2012). Rye bread intake improves oxidation resistance of LDL in healthy humans. Atherosclerosis, 221(2), 583-586. https://doi.org/10.1016/j.atherosclerosis.2012.01.030
Chicago Style (17th ed.) CitationSöderholm, P.P, G. Alfthan, M.J Tikkanen, and H. Adlercreutz. "Rye Bread Intake Improves Oxidation Resistance of LDL in Healthy Humans." Atherosclerosis 221, no. 2 (2012): 583-586. https://doi.org/10.1016/j.atherosclerosis.2012.01.030.
MLA (9th ed.) CitationSöderholm, P.P, et al. "Rye Bread Intake Improves Oxidation Resistance of LDL in Healthy Humans." Atherosclerosis, vol. 221, no. 2, 2012, pp. 583-586, https://doi.org/10.1016/j.atherosclerosis.2012.01.030.
Warning: These citations may not always be 100% accurate.