Yamashita, Y., Okabe, M., Natsume, M., & Ashida, H. (2019). Cacao liquor procyanidins prevent postprandial hyperglycaemia by increasing glucagon-like peptide-1 activity and AMP-activated protein kinase in mice. J Nutr Sci.
Chicago Style aipamenaYamashita, Yoko, Masaaki Okabe, Midori Natsume, and Hitoshi Ashida. "Cacao Liquor Procyanidins Prevent Postprandial Hyperglycaemia By Increasing Glucagon-like Peptide-1 Activity and AMP-activated Protein Kinase in Mice." J Nutr Sci 2019.
MLA aipamenaYamashita, Yoko, Masaaki Okabe, Midori Natsume, and Hitoshi Ashida. "Cacao Liquor Procyanidins Prevent Postprandial Hyperglycaemia By Increasing Glucagon-like Peptide-1 Activity and AMP-activated Protein Kinase in Mice." J Nutr Sci 2019.
Kontuz: berrikusi erreferentzia hauek erabili aurretik.