Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals.
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Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals.
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2018 nî lūn-bûn
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2018年の論文
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年學術文章
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2018年學術文章
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name
Comparison of Conventional and ...... lycemic Response in Oat Meals.
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Comparison of Conventional and ...... lycemic Response in Oat Meals.
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type
label
Comparison of Conventional and ...... lycemic Response in Oat Meals.
@en
Comparison of Conventional and ...... lycemic Response in Oat Meals.
@nl
prefLabel
Comparison of Conventional and ...... lycemic Response in Oat Meals.
@en
Comparison of Conventional and ...... lycemic Response in Oat Meals.
@nl
P2860
P356
P1433
P1476
Comparison of Conventional and ...... Glycemic Response in Oat Meals
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P2093
Remigiusz Olędzki
P2860
P356
10.3390/NU10020207
P577
2018-02-14T00:00:00Z