Ładuje się......
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...
Zapisane w:
| Główni autorzy: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
D.A. Spandidos
2013
|
| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|