Joannic, J L <br/><br/>
How the degree of unsaturation of dietary fatty acids influences the glucose and insulin responses to different carbohydrates in mixed meals.  [electronic resource] 

 -  The American journal of clinical nutrition  May 1997 
 - 1427-33 p.  digital 
<br/><br/> Publication Type: Clinical Trial; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0002-9165 
<br/><br/><label>Standard No.: </label>10.1093/ajcn/65.5.1427  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Blood Glucose--metabolism<br/>Dietary Carbohydrates--administration & dosage<br/>Dietary Fats--administration & dosage<br/>Fatty Acids, Monounsaturated--administration & dosage<br/>Fatty Acids, Unsaturated--administration & dosage<br/>Humans<br/>Insulin--blood<br/>Male<br/>Oryza<br/>Solanum tuberosum