EFFECTS OF GRADED SUCROSE ADDITIONS ON TASTE PREFERENCE, ACCEPTABILITY, GLYCEMIC INDEX, AND INSULIN-RESPONSE TO BUTTER BEANS

被引：9

作者：

VORSTER, HH

VANTONDER, E

KOTZE, JP

WALKER, ARP

机构：

[1] S AFRICAN INST MED RES,DEPT TROP PATHOL,HUMAN BIOCHEM RES UNIT,JOHANNESBURG 2000,SOUTH AFRICA

[2] DEPT NATL HLTH & POPULAT DEV,PRETORIA,SOUTH AFRICA

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1987年 / 45卷 / 03期

关键词：

D O I：

10.1093/ajcn/45.3.575

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

收藏

页码：575 / 579

页数：5

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