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The slowing of gastric emptying by nine acids
1. Test meals containing a range of concentrations of nine different acids were given to twenty healthy subjects. The acids used were hydrochloric, acetic, lactic, tartaric, phosphoric, citric, propionic, butyric and hexanoic. 2. The greater the concentration of acid in the meal the greater was the...
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| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
1969
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1351638/ https://ncbi.nlm.nih.gov/pubmed/5773550 |
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