Effects of a very-low-carbohydrate diet program compared with a low-fat, low-cholesterol, reduced-calorie diet.

被引：0
|
作者：
Yancy, WS [1 ]
Bakst, R [1 ]
Bryson, W [1 ]
Tomlin, KF [1 ]
Perkins, CE [1 ]
Westman, EC [1 ]
机构：
[1] Duke Univ, Med Ctr, Durham, NC USA
来源：
AMERICAN JOURNAL OF CLINICAL NUTRITION | 2002年 / 75卷 / 02期
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D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
14
引用
收藏
页码：343S / 343S
页数：1
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