Yüklüyor......
The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
BACKGROUND: Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. OBJECTIVE: To examine the influence of different reference foods on observed GI. DESIGN: The GIs of five vari...
Kaydedildi:
| Asıl Yazarlar: | , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
BioMed Central
2014
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4047427/ https://ncbi.nlm.nih.gov/pubmed/24885045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1475-2891-13-50 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|