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Effect of traditional Sardinian bread (“pistokku”) on post-prandial glucose and insulin response in subjects with normal or impaired glucose tolerance / Tolu, F., Errigo, A., Lecca, P., Pes, G.M.. - In: JOURNAL OF DIABETES. - ISSN 1753-0393. - 3:s1(2011), pp. 95-95.

Effect of traditional Sardinian bread (“pistokku”) on post-prandial glucose and insulin response in subjects with normal or impaired glucose tolerance

ERRIGO, Alessandra;PES, Giovanni Mario
2011-01-01
2011
Inglese
3
s1
95
95
1
Comitato scientifico
Sì
Internazionale
No
Effect of traditional Sardinian bread (“pistokku”) on post-prandial glucose and insulin response in subjects with normal or impaired glucose tolerance / Tolu, F., Errigo, A., Lecca, P., Pes, G.M.. - In: JOURNAL OF DIABETES. - ISSN 1753-0393. - 3:s1(2011), pp. 95-95.
266
1 Contributo su Rivista::1.5 Abstract in rivista
info:eu-repo/semantics/article
none
Tolu, F; Errigo, Alessandra; Lecca, P; Pes, Giovanni Mario
4
1.5 Abstract in rivista
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/168629
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