Postprandial glycaemic response to berry nectars containing inverted sucrose
Sucrose is commonly used for sweetening berry products. During processing and storage of berry products containing added sucrose, sucrose is inverted to glucose and fructose. We have previously shown that postprandial glycaemic response induced by intact sucrose is attenuated when sucrose is consume...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2017-01-01
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| Series: | Journal of Nutritional Science |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679016000446/type/journal_article |