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.
Citação norma ChicagoYamashita, Yoko, Masaaki Okabe, Midori Natsume, and Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeletal Muscle. Cambridge University Press, 2012.
Citação norma MLAYamashita, Yoko, Masaaki Okabe, Midori Natsume, and Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeletal Muscle. Cambridge University Press, 2012.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.