What was even more interesting was that this positive effect remained during their second meal and lasted hours after.
有趣的是这些正面影响持续到受测者的第二餐及数小时后。
In the so-called "second meal effect", fermentable fiber and resistant starch are associated with improved glucose tolerance the next day.
在那所谓的“第二个一餐产生”，沸腾的纤维和反抗的淀粉与改良的葡萄糖宽容有关那隔天。
In the so-called "second meal effect", fermentable fiber and resistant starch are associated with improved glucose tolerance the next day.
在那所谓的“第二个一餐产生”，沸腾的纤维和反抗的淀粉与改良的葡萄糖宽容有关那隔天。
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