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Q38845818-252215D6-AC74-4C44-943B-06573A829BC2
Q38845818-252215D6-AC74-4C44-943B-06573A829BC2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38845818-252215D6-AC74-4C44-943B-06573A829BC2
Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.
P2860
Q38845818-252215D6-AC74-4C44-943B-06573A829BC2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38845818-252215D6-AC74-4C44-943B-06573A829BC2
rank
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type
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Statement
wasDerivedFrom
a12d37d58f4d6dbf65cb3fa631a191f6eefc9c7f
P2860
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile.