The structure of wheat bread influences the postprandial metabolic response in healthy men
餐后
食品科学
生物
生物技术
胰岛素
作者
Coby Eelderink,Martijn Noort,Nesli Sözer,Martijn Koehorst,Jens J. Holst,Carolyn F. Deacon,Jens F. Rehfeld,Kaisa Poutanen,Roel J. Vonk,Lizette Oudhuis,Marion G. Priebe
出处
期刊：Food & Function [Royal Society of Chemistry] 日期：2015-01-01卷期号：6 (10): 3236-3248被引量：35
Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure.
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(2025-6-4)
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