Article Versions Notes

Hossain MM, Tovar J, Cloetens L, Nilsson A. Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects. Nutrients. 2023; 15(20):4389. https://doi.org/10.3390/nu15204389

Hossain, Mohammad Mukul, Juscelino Tovar, Lieselotte Cloetens, and Anne Nilsson. 2023. "Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects" Nutrients 15, no. 20: 4389. https://doi.org/10.3390/nu15204389

Hossain, M. M., Tovar, J., Cloetens, L., & Nilsson, A. (2023). Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects. Nutrients, 15(20), 4389. https://doi.org/10.3390/nu15204389