Gao, J.; Guo, X.; Brennan, M.A.; Mason, S.L.; Zeng, X.-A.; Brennan, C.S.
The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder. Foods 2019, 8, 644.
https://doi.org/10.3390/foods8120644
AMA Style
Gao J, Guo X, Brennan MA, Mason SL, Zeng X-A, Brennan CS.
The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder. Foods. 2019; 8(12):644.
https://doi.org/10.3390/foods8120644
Chicago/Turabian Style
Gao, Jingrong, Xinbo Guo, Margaret A. Brennan, Susan L. Mason, Xin-An Zeng, and Charles S. Brennan.
2019. "The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder" Foods 8, no. 12: 644.
https://doi.org/10.3390/foods8120644
APA Style
Gao, J., Guo, X., Brennan, M. A., Mason, S. L., Zeng, X.-A., & Brennan, C. S.
(2019). The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder. Foods, 8(12), 644.
https://doi.org/10.3390/foods8120644