Effect of aging and various types of breakfasts on the blood sugar level

Autor:	Mary T. Schumacher, Kathleen Bryant, W.W. Tuttle, Constance Martin, Kate Daum
Rok vydání:	1952
Předmět:	Blood Glucose Aging Nutrition and Dietetics Chemistry Blood sugar Protein content Animal protein Blood chemistry Plant protein Humans Composition (visual arts) Food science Food Science Aged Breakfast
Zdroj:	Journal of the American Dietetic Association. 28(1)
ISSN:	0002-8223
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::823baf09f683096e0250bc0973134a15 https://pubmed.ncbi.nlm.nih.gov/14907292 Zobrazit plný text záznamu