Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 8, Issue 1, Pages -

出版商

Springer Nature

发表日期

2009-09-26

DOI

10.1186/1475-2891-8-42

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