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Impact of food processing on rye product properties and their in vitro digestion
PURPOSE: Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. METHODS: Five differently process...
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| Publicado no: | Eur J Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Berlin Heidelberg
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5959992/ https://ncbi.nlm.nih.gov/pubmed/28417207 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00394-017-1450-y |
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