Information Journal Paper
APA:
Copy. (2017). Capsaicin reduces blood glucose by increasing insulin levels and glycogen content better than capsiate in streptozotocin-induced diabetic rats. JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY, 65(11), 2323-2330. SID. https://sid.ir/paper/742894/en
Vancouver:
Copy. Capsaicin reduces blood glucose by increasing insulin levels and glycogen content better than capsiate in streptozotocin-induced diabetic rats. JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY[Internet]. 2017;65(11):2323-2330. Available from: https://sid.ir/paper/742894/en
IEEE:
Copy, “Capsaicin reduces blood glucose by increasing insulin levels and glycogen content better than capsiate in streptozotocin-induced diabetic rats,” JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY, vol. 65, no. 11, pp. 2323–2330, 2017, [Online]. Available: https://sid.ir/paper/742894/en