Characterization and Analysis of Food-Sourced Carbohydrates-Reference-Cited by-同舟云学术

Characterization and Analysis of Food-Sourced Carbohydrates

Published:2021-10-06 Issue: Volume: Page:67-95
ISSN:1064-3745
Container-title:Glycosylation
language:
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Author:

Kiely Leonie J.,Hickey Rita M.^ORCID

Publisher

Springer US

Link

https://link.springer.com/content/pdf/10.1007/978-1-0716-1685-7_4

Reference133 articles.

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3. Softic S, Cohen DE, Kahn CR (2016) Role of dietary fructose and hepatic de novo lipogenesis in fatty liver disease. Dig Dis Sci 61(5):1282–1293. https://doi.org/10.1007/s10620-016-4054-0

4. Bouwman LMS, Nieuwenhuizen AG, Swarts HJM, Piga R, van Schothorst EM, Keijer J (2020) Metabolic effects of the dietary monosaccharides fructose, fructose-glucose, or glucose in mice fed a starch-containing moderate high-fat diet. Physiol Rep 8(3):e14350. https://doi.org/10.14814/phy2.14350

5. Yahia EM, Carrillo-López A, Bello-Perez LA (2019) Chapter 9 Carbohydrates. In: Postharvest physiology and biochemistry of fruits and vegetables. Woodhead, Duxford

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