Yamashita, Y., Okabe, M., Natsume, M., & Ashida, H. (2012). Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeletal muscle. Cambridge University Press.
Style de citation ChicagoYamashita, Yoko, Masaaki Okabe, Midori Natsume, et Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeletal Muscle. Cambridge University Press, 2012.
Style de citation MLAYamashita, Yoko, Masaaki Okabe, Midori Natsume, et Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeletal Muscle. Cambridge University Press, 2012.
Attention : ces citations peuvent ne pas être correctes à 100%.