المؤلفون: Mykkänen, Hannu, Kolehmainen, Marjukka, Bondia-Pons, Isabel, Poutanen, Kaisa

المساهمون: Mancini, Marioi, Ordovas, José M., Riccardi, Gabriele, Rubba, Paolo, Strazzullo, Pasquale

المصدر: Mykkänen , H , Kolehmainen , M , Bondia-Pons , I & Poutanen , K 2011 , Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food . in M Mancini , J M Ordovas , G Riccardi , P Rubba & P Strazzullo (eds) , Nutritional and Metabolic Bases of Cardiovascular Disease . Wiley-Blackwell , pp. 112-118 . https://doi.org/10.1002/9781444318456.ch14

مصطلحات موضوعية: Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods, Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex, Phenolic Compounds, Their Conversions, and Absorption, phenolic compounds in cereals are present, Arabinoxylo-oligosaccharides (AXOSs), rate and amount of SCFA production depends, The rate of starch hydrolysis in the upper intestinal, intake of whole-grain cereal foods reduces

الاتاحة: https://cris.vtt.fi/en/publications/47d5e242-7375-42b3-8263-d363ddb0f9d4
https://doi.org/10.1002/9781444318456.ch14