Modeling formulations of food with prophylactic antidiabetic properties
Having analyzed the research literature, the authors identify biologically active compounds with antidiabetic properties. It has been established that brewer’s yeast, selenium active, chromium chelate and lecithin have a positive effect on reducing blood sugar. A t...
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| 主要な著者: | , , , , , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
IOP Publishing Ltd
2021
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/20.500.12258/18239 |
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