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The Relationship Between Sensory Attributes of Beverages and Change in Acylated Ghrelin Concentrations
OBJECTIVES: To investigate sensory attributes of carbonated, flavored, and sweetened beverage consumption, and relationship to the hunger hormone, acylated ghrelin. METHODS: In a randomized single-blinded crossover design, males (n = 14) and females (n = 15); aged 23–65; BMI < 30 kg/m(2); with no...
Tallennettuna:
| Julkaisussa: | Curr Dev Nutr |
|---|---|
| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Oxford University Press
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258434/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_018 |
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