Patterson, M. A., Fong, J. N., Maiya, M., Kung, S., Sarkissian, A., Nashef, N., & Wang, W. (2019). Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin. Nutrients.
Stile di citazione ChicagoPatterson, Mindy A., Joy Nolte Fong, Madhura Maiya, Stephanie Kung, Araz Sarkissian, Nezar Nashef, e Wanyi Wang. "Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females With Elevated Fasting Glucose and Insulin." Nutrients 2019.
Citazione MLAPatterson, Mindy A., et al. "Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females With Elevated Fasting Glucose and Insulin." Nutrients 2019.