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Wheat gluten hydrolysate affects race performance in the triathlon
Wheat gluten hydrolysate (WGH) is a food ingredient, prepared by partial enzymatic digestion of wheat gluten, which has been reported to suppress exercise-induced elevation of serum creatinine kinase (CK) activity. However, its effects on athletic performance have not yet been elucidated. This is th...
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| Main Authors: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
D.A. Spandidos
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3917000/ https://ncbi.nlm.nih.gov/pubmed/24649002 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3892/br.2013.105 |
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