Study on the Proper D-Xylose Concentration in Sugar Mixture to Reduce Glycemic Index (GI) Value in the Human Clinical Model (설탕에 대한 Glycemic Index(GI) 저감효과가 있는 D-Xylose의 적정 농도에 관한 연구)
-
- The Korean Journal of Food And Nutrition
- /
- v.25 no.4
- /
- pp.787-792
- /
- 2012