Postprandial glycaemic response to white and wholemeal bread consumption between normal weight and overweight/obese healthy adults

被引：1

作者：

Colombo, A. ^{[1
]}

Xu, Y. ^{[1
]}

Dong, H. ^{[2
]}

机构：

[1] Coventry Univ, Sch Life Sci, Coventry, England

[2] City Univ London, Sch Hlth & Psychol Sci, London, England

来源：

PROCEEDINGS OF THE NUTRITION SOCIETY | 2023年 / 82卷 / OCE1期

关键词：

D O I：

10.1017/S0029665123000241

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

页数：1

共 3 条

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[2] The role of bread in the UK diet: An update [J].

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[3]

Luznik I. A., 2019, Journal of Nutrition & Intermediary Metabolism, V16, P100097, DOI [10.1016/j.jnim.2019.100097, 10.1016/j.jnim.2019.100097]

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