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The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread.
Ding, Fangli; Wang, Qing; Xie, Chen; Wang, Meng; Zhang, Lu; Gao, Ming; Yang, Zongling; Ma, Jianrui; Shi, Xiaodong; Chen, Wei; Duan, Shenglin; Yuan, Peng; Li, Yali; Ma, Xishan; Wu, Yimin; Liu, Jia; Feng, Xiaowen; Cheng, Qingli; Wang, Zichun; Li, Xuyan; Huang, Jingmei.
Afiliación
  • Ding F; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Wang Q; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Xie C; Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, People's Republic of China.
  • Wang M; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Zhang L; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Gao M; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Yang Z; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Ma J; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Shi X; Department of Clinical Nutrition, Department of Health Medicine, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People's Republic of China.
  • Chen W; Department of Clinical Nutrition, Department of Health Medicine, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People's Republic of China.
  • Duan S; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Yuan P; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Li Y; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Ma X; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Wu Y; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Liu J; Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Feng X; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Cheng Q; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
  • Wang Z; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China.
  • Li X; College of Life Science and Food Engineering, Hebei University of Engineering, Handan, Hebei, People's Republic of China.
  • Huang J; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People's Republic of China.
PLoS One ; 18(8): e0288911, 2023.
Article en En | MEDLINE | ID: mdl-37561734
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pan / Extractos Vegetales / Morus / Índice Glucémico Tipo de estudio: Clinical_trials Idioma: En Revista: PLoS One Año: 2023 Tipo del documento: Article
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pan / Extractos Vegetales / Morus / Índice Glucémico Tipo de estudio: Clinical_trials Idioma: En Revista: PLoS One Año: 2023 Tipo del documento: Article