SORNEK, Patrycja et al. Methods of lowering the glycemic index of food and their underlying mechanisms - a review. Quality in Sport, [S. l.], v. 20, p. 54118, 2024. DOI: 10.12775/QS.2024.20.54118. Disponível em: https://apcz.umk.pl/QS/article/view/54118. Acesso em: 18 dec. 2024.