Patterson, M.A.; Fong, J.N.; Maiya, M.; Kung, S.; Sarkissian, A.; Nashef, N.; Wang, W.
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, 11, 2066.
https://doi.org/10.3390/nu11092066
AMA Style
Patterson MA, Fong JN, Maiya M, Kung S, Sarkissian A, Nashef N, Wang W.
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; 11(9):2066.
https://doi.org/10.3390/nu11092066
Chicago/Turabian Style
Patterson, Mindy A, Joy Nolte Fong, Madhura Maiya, Stephanie Kung, Araz Sarkissian, Nezar Nashef, and Wanyi Wang.
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 11, no. 9: 2066.
https://doi.org/10.3390/nu11092066
APA Style
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, 11(9), 2066.
https://doi.org/10.3390/nu11092066