Wang, J.; Brennan, M.A.; Brennan, C.S.; Serventi, L.
Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022, 14, 4575.
https://doi.org/10.3390/nu14214575
AMA Style
Wang J, Brennan MA, Brennan CS, Serventi L.
Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients. 2022; 14(21):4575.
https://doi.org/10.3390/nu14214575
Chicago/Turabian Style
Wang, Jinghong, Margaret Anne Brennan, Charles Stephen Brennan, and Luca Serventi.
2022. "Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach" Nutrients 14, no. 21: 4575.
https://doi.org/10.3390/nu14214575
APA Style
Wang, J., Brennan, M. A., Brennan, C. S., & Serventi, L.
(2022). Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients, 14(21), 4575.
https://doi.org/10.3390/nu14214575