Takahashi, F.; Hashimoto, Y.; Kaji, A.; Sakai, R.; Kawate, Y.; Okamura, T.; Kitagawa, N.; Okada, H.; Nakanishi, N.; Majima, S.;
et al. Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study. Nutrients 2021, 13, 72.
https://doi.org/10.3390/nu13010072
AMA Style
Takahashi F, Hashimoto Y, Kaji A, Sakai R, Kawate Y, Okamura T, Kitagawa N, Okada H, Nakanishi N, Majima S,
et al. Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study. Nutrients. 2021; 13(1):72.
https://doi.org/10.3390/nu13010072
Chicago/Turabian Style
Takahashi, Fuyuko, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Yuka Kawate, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima,
and et al. 2021. "Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study" Nutrients 13, no. 1: 72.
https://doi.org/10.3390/nu13010072
APA Style
Takahashi, F., Hashimoto, Y., Kaji, A., Sakai, R., Kawate, Y., Okamura, T., Kitagawa, N., Okada, H., Nakanishi, N., Majima, S., Senmaru, T., Ushigome, E., Hamaguchi, M., Asano, M., Yamazaki, M., & Fukui, M.
(2021). Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study. Nutrients, 13(1), 72.
https://doi.org/10.3390/nu13010072
