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Effect of Interchanging Bread and Sucrose as Main Source of Carbohydrate in a Low Fat Diet on the Serum Cholesterol Levels of Healthy Volunteer Subjects

Effect of Interchanging Bread and Sucrose as Main Source of Carbohydrate in a Low Fat Diet on the Serum Cholesterol Levels of Healthy Volunteer Subjects

GROEN, J. J.; BALOGH, M.; YARON, E.; COHEN, A. M.

期刊名称The American Journal of Clinical Nutrition
作者GROEN, J. J.; BALOGH, M.; YARON, E.; COHEN, A. M.
卷第19卷
期第1期
印刷ISSN0002-9165
电子ISSN1938-3207
文件大小1790.24KB
发表时间1966-07-01
DOI10.1093/ajcn/19.1.46
页码46-58

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