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Egg White Hydrolysate Improves Glucose Tolerance in Type-2 ..:
OCHIAI, Masaru
;
AZUMA, Yoshiyuki
Journal of Nutritional Science and Vitaminology. 63 (2017) 6 - p. 422-429 , 2017
Link:
https://doi.org/10.3177/jnsv.63.422
RT Journal T1 <Title>Egg White Hydrolysate Improves Glucose Tolerance in Type-2 Diabetic NSY Mice</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3177_jnsv.63.422&Exemplar=1&LAN=DE A1 OCHIAI, Masaru A1 AZUMA, Yoshiyuki PB Center for Academic Publications Japan YR 2017 SN 0301-4800 SN 1881-7742 JF Journal of Nutritional Science and Vitaminology VO 63 IS 6 SP 422 OP 429 LK http://dx.doi.org/https://doi.org/10.3177/jnsv.63.422 DO https://doi.org/10.3177/jnsv.63.422 SF ELIB - SuUB Bremen
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