Glycemic index of foods: a physiological basis for carbohydrate exchange

The American Journal of Clinical Nutrition - Tập 34 Số 3 - Trang 362-366 - 1981
David J.A. Jenkins1, Thomas M.S. Wolever2, R H Taylor3, Helen M. Barker3, H Fielden3, Jocelyn M. Baldwin3, A C Bowling2, Heike Newman2, Alexandra L. Jenkins2, D V Goff2
1Department of Nutrition and Food Science University of Toronto
2University Laboratory of Physiology
3Gastroenterology Department, Central Middlesex Hospital.

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Tài liệu tham khảo

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