INVOLVEMENT OF DIETARY SATURATED FATS, FROM ALL SOURCES OR OF DAIRY ORIGIN ONLY, IN INSULIN RESISTANCE AND TYPE 2 DIABETES

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MORIO B.

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Journal Paper

Paper Information

Journal: NUTRITION REVIEWS (WASHINGTON) Year:2016 | Volume:74 | Issue:1 Page(s): 33-47

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Information Journal Paper

Title

INVOLVEMENT OF DIETARY SATURATED FATS, FROM ALL SOURCES OR OF DAIRY ORIGIN ONLY, IN INSULIN RESISTANCE AND TYPE 2 DIABETES

Author(s)

MORIO B. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

DAIRY PRODUCTS CONSUMPTION AND RISK OF TYPE 2 DIABETES: A SYSTEMATIC REVIEW AND META-ANALYSIS OF PROSPECTIVE COHORT STUDIES

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APA: Copy

MORIO, B.. (2016). INVOLVEMENT OF DIETARY SATURATED FATS, FROM ALL SOURCES OR OF DAIRY ORIGIN ONLY, IN INSULIN RESISTANCE AND TYPE 2 DIABETES. NUTRITION REVIEWS (WASHINGTON), 74(1), 33-47. SID. https://sid.ir/paper/712859/en

Vancouver: Copy

MORIO B.. INVOLVEMENT OF DIETARY SATURATED FATS, FROM ALL SOURCES OR OF DAIRY ORIGIN ONLY, IN INSULIN RESISTANCE AND TYPE 2 DIABETES. NUTRITION REVIEWS (WASHINGTON)[Internet]. 2016;74(1):33-47. Available from: https://sid.ir/paper/712859/en

IEEE: Copy

B. MORIO, “INVOLVEMENT OF DIETARY SATURATED FATS, FROM ALL SOURCES OR OF DAIRY ORIGIN ONLY, IN INSULIN RESISTANCE AND TYPE 2 DIABETES,” NUTRITION REVIEWS (WASHINGTON), vol. 74, no. 1, pp. 33–47, 2016, [Online]. Available: https://sid.ir/paper/712859/en

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