| Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial | |
| Qiu Ju; Liu Yanping; Yue Yanfen; Qin Yuchang; Li Zaigui | |
| 2016 | |
| 卷号 | 36期号:12页码:1392-1401 |
| 关键词 | Dietary intervention Insulin resistance Lipid Tartary buckwheat Type 2 diabetes mellitus |
| ISSN号 | 1879-0739 |
| DOI | 10.1016/j.nutres.2016.11.007 |
| URL标识 | 查看原文 |
| 收录类别 | PUBMED |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/6376493 |
| 专题 | 中国医学科学院 北京协和医学院 |
| 推荐引用方式 GB/T 7714 | Qiu Ju,Liu Yanping,Yue Yanfen,et al. Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial[J],2016,36(12):1392-1401. |
| APA | Qiu Ju,Liu Yanping,Yue Yanfen,Qin Yuchang,&Li Zaigui.(2016).Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial.,36(12),1392-1401. |
| MLA | Qiu Ju,et al."Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial".36.12(2016):1392-1401. |
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