What makes sugar analysis difficult? The sensory and textural properties of foods can be attributed to monosaccharides, such as glucose, fructose, sucrose, and oligo and polysaccharides. The main ...
A two-part study evaluated the effects of CLA on body composition in healthy overweight adults for two years. [9] The first part, published in 2004, followed 180 healthy men and women with a body mass ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback