Yamashita, Y., Okabe, M., Natsume, M., & Ashida, H. (2012). Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeleta muscle – ERRATUM. Cambridge University Press.
Stile di citazione ChicagoYamashita, Yoko, Masaaki Okabe, Midori Natsume, e Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeleta Muscle – ERRATUM. Cambridge University Press, 2012.
Citazione MLAYamashita, Yoko, Masaaki Okabe, Midori Natsume, e Hitoshi Ashida. Cacao Liquor Procyanidin Extract Improves Glucose Tolerance By Enhancing GLUT4 Translocation and Glucose Uptake in Skeleta Muscle – ERRATUM. Cambridge University Press, 2012.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.