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Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice
BACKGROUND/OBJECTIVES: Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, l...
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| Pubblicato in: | Nutr Res Pract |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5621358/ https://ncbi.nlm.nih.gov/pubmed/28989572 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2017.11.5.365 |
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