Open AccessDifferences in Physical Characteristics between Low-Carb and HighCarb Meals Using Food Nutrition Segmentation Analysis (GH-Method: Math-Physical Medicine)
Author(s) -
Gerald C Hsu
Publication year - 2020
Language(s) - English
DOI - 10.47363/jftns/2020(2)105
Subject(s) - food science , physical activity , segmentation , mathematics , medicine , environmental health , psychology , computer science , physical therapy , biology , artificial intelligence