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.
sutharsons
zho
典雅问寒
MchemG
月下独酌42
竹筏过海
加菲丰丰
VDC
有人
科研小民工
文献看不懂
不倦
cdercder
昏睡的蟠桃
英俊的铭
研友_n2Q9KL
Oracle
Amo
赘婿
深情安青
皖公网安备34019202002308
