Association of curry consumption with blood lipids and glucose levels
Author:
Affiliation:
1. Department of Food Science and Engineering, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Korea.
Publisher
The Korean Nutrition Society and The Korean Society of Community Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://synapse.koreamed.org/pdf/10.4162/nrp.2016.10.2.212
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