CONCURRENT INGESTION OF FAT AND REDUCTION IN STARCH CONTENT IMPAIRS CARBOHYDRATE-TOLERANCE TO SUBSEQUENT MEALS

被引：30

作者：

COLLIER, GR ^{[1
]}

WOLEVER, TMS ^{[1
]}

JENKINS, DJA ^{[1
]}

机构：

[1] UNIV TORONTO, FAC MED, DEPT NUTR SCI, TORONTO M5S 1A1, ONTARIO, CANADA

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1987年 / 45卷 / 05期

关键词：

D O I：

10.1093/ajcn/45.5.963

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

收藏

页码：963 / 969

页数：7

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