Chu, N.H.S.; He, J.; Leung, K.H.T.; Ma, R.C.W.; Lee, J.Y.S.; Varney, J.; Chan, J.C.N.; Muir, J.G.; Chow, E.
Higher Short-Chain Fermentable Carbohydrates Are Associated with Lower Body Fat and Higher Insulin Sensitivity in People with Prediabetes. Nutrients 2023, 15, 5070.
https://doi.org/10.3390/nu15245070
AMA Style
Chu NHS, He J, Leung KHT, Ma RCW, Lee JYS, Varney J, Chan JCN, Muir JG, Chow E.
Higher Short-Chain Fermentable Carbohydrates Are Associated with Lower Body Fat and Higher Insulin Sensitivity in People with Prediabetes. Nutrients. 2023; 15(24):5070.
https://doi.org/10.3390/nu15245070
Chicago/Turabian Style
Chu, Natural H. S., Jie He, Kathy H. T. Leung, Ronald C. W. Ma, Jimmy Y. S. Lee, Jane Varney, Juliana C. N. Chan, Jane G. Muir, and Elaine Chow.
2023. "Higher Short-Chain Fermentable Carbohydrates Are Associated with Lower Body Fat and Higher Insulin Sensitivity in People with Prediabetes" Nutrients 15, no. 24: 5070.
https://doi.org/10.3390/nu15245070
APA Style
Chu, N. H. S., He, J., Leung, K. H. T., Ma, R. C. W., Lee, J. Y. S., Varney, J., Chan, J. C. N., Muir, J. G., & Chow, E.
(2023). Higher Short-Chain Fermentable Carbohydrates Are Associated with Lower Body Fat and Higher Insulin Sensitivity in People with Prediabetes. Nutrients, 15(24), 5070.
https://doi.org/10.3390/nu15245070
