Lim, K, Yoshioka, M, Kikuzato, S, Kiyonaga, A, Tanaka, H, Shindo, M & Suzuki, M. (1997). Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners. Medicine & Science in Sports & Exercise, 29 (3), 355-361.
APA-Zitierstil (7. Ausg.)Lim, K., Yoshioka, M., Kikuzato, S., Kiyonaga, A., Tanaka, H., Shindo, M., & Suzuki, M. (1997). Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners. Medicine & Science in Sports & Exercise, 29(3), 355-361.
Chicago-Zitierstil (17. Ausg.)Lim, K., M. Yoshioka, S. Kikuzato, A. Kiyonaga, H. Tanaka, M. Shindo, und M. Suzuki. "Dietary Red Pepper Ingestion Increases Carbohydrate Oxidation at Rest and During Exercise in Runners." Medicine & Science in Sports & Exercise 29, no. 3 (1997): 355-361.
MLA-Zitierstil (9. Ausg.)Lim, K., et al. "Dietary Red Pepper Ingestion Increases Carbohydrate Oxidation at Rest and During Exercise in Runners." Medicine & Science in Sports & Exercise, vol. 29, no. 3, 1997, pp. 355-361.