Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals
出版年份 2018 全文链接
标题
Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals
作者
关键词
-
出版物
Nutrients
Volume 10, Issue 2, Pages 207
出版商
MDPI AG
发表日期
2018-02-14
DOI
10.3390/nu10020207
参考文献
相关参考文献
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