Cite
Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation.
MLA
Marinangeli, Christopher P. F., and Peter J. H. Jones. “Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation.” Journal of Medicinal Food, vol. 14, no. 12, Dec. 2011, pp. 1654–62. EBSCOhost, https://doi.org/10.1089/jmf.2010.0255.
APA
Marinangeli, C. P. F., & Jones, P. J. H. (2011). Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation. Journal of Medicinal Food, 14(12), 1654–1662. https://doi.org/10.1089/jmf.2010.0255
Chicago
Marinangeli, Christopher P.F., and Peter J.H. Jones. 2011. “Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation.” Journal of Medicinal Food 14 (12): 1654–62. doi:10.1089/jmf.2010.0255.