THE EFFECT OF GUAR GUM ON THE VISCOSITY OF THE GASTROINTESTINAL CONTENTS AND ON GLUCOSE-UPTAKE FROM THE PERFUSED JEJUNUM IN THE RAT

被引：93

作者：

BLACKBURN, NA

JOHNSON, IT

机构：

来源：

关键词：

D O I：

10.1079/BJN19810029

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

页码：239 / 246

页数：8

共 24 条

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