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Antidiabetic Effect of High-Chromium Yeast Against Type 2 Diabetic KK-Ay Mice.
Liu, Lu; Zhang, Shu-Wen; Lu, Jing; Pang, Xiao-Yang; Lv, Jia-Ping.
Afiliación
  • Liu L; Inst. of Food Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China.
  • Zhang SW; Inst. of Food Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China.
  • Lu J; Inst. of Food Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China.
  • Pang XY; Inst. of Food Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China.
  • Lv JP; Inst. of Food Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China.
J Food Sci ; 83(7): 1956-1963, 2018 Jul.
Article en En | MEDLINE | ID: mdl-29969524
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Cromo / Diabetes Mellitus Tipo 2 / Hipoglucemiantes Límite: Animals / Humans Idioma: En Año: 2018 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Cromo / Diabetes Mellitus Tipo 2 / Hipoglucemiantes Límite: Animals / Humans Idioma: En Año: 2018 Tipo del documento: Article