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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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| Publicado no: | Nutr Res Pract |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2017
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| Assuntos: | |
| Acesso em linha: | 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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