Lu, X.; Brennan, M.A.; Guan, W.; Zhang, J.; Yuan, L.; Brennan, C.S.
Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 2021, 10, 731.
https://doi.org/10.3390/foods10040731
AMA Style
Lu X, Brennan MA, Guan W, Zhang J, Yuan L, Brennan CS.
Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods. 2021; 10(4):731.
https://doi.org/10.3390/foods10040731
Chicago/Turabian Style
Lu, Xikun, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan, and Charles S. Brennan.
2021. "Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties" Foods 10, no. 4: 731.
https://doi.org/10.3390/foods10040731
APA Style
Lu, X., Brennan, M. A., Guan, W., Zhang, J., Yuan, L., & Brennan, C. S.
(2021). Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods, 10(4), 731.
https://doi.org/10.3390/foods10040731