消化(炼金术)
麸皮
食品科学
淀粉
化学
纤维
胃排空
动力学
相(物质)
色谱法
生物化学
胃
有机化学
量子力学
物理
原材料
作者
Kuenchan Na Nakorn,Thanawit Kulrattanarak,Bruce R. Hamaker,Sunanta Tongta
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2019-01-01
卷期号:10 (8): 4577-4583
被引量:19
摘要
) high/low, low/high] and were medium eGI with added protein or fiber. Compared to the control, only 20RMD-ER had lower gastric half-emptying time and 20CB-ER had higher subject satisfaction.
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