Source: Abstracts. Conference titles: Annual Fall Conference and Scientific Sessions. Unidades: ICB, FM
Subjects: FISIOLOGIA, FISIOLOGIA
ABNT
OKAMOTO, Maristella M. et al. Insulin sensitivity, tissue GLUT4 content and blood pressure are influenced by the degree of dietary salt consumption. 1999, Anais.. Orlando: Instituto de Ciências Biomédicas, Universidade de São Paulo, 1999. . Acesso em: 21 maio 2024.APA
Okamoto, M. M., Prada, P. O., Furukawa, L. N. S., Heimann, J. C., Dolnikoff, M. S., & Machado, U. F. (1999). Insulin sensitivity, tissue GLUT4 content and blood pressure are influenced by the degree of dietary salt consumption. In Abstracts. Orlando: Instituto de Ciências Biomédicas, Universidade de São Paulo.NLM
Okamoto MM, Prada PO, Furukawa LNS, Heimann JC, Dolnikoff MS, Machado UF. Insulin sensitivity, tissue GLUT4 content and blood pressure are influenced by the degree of dietary salt consumption. Abstracts. 1999 ;[citado 2024 maio 21 ]Vancouver
Okamoto MM, Prada PO, Furukawa LNS, Heimann JC, Dolnikoff MS, Machado UF. Insulin sensitivity, tissue GLUT4 content and blood pressure are influenced by the degree of dietary salt consumption. Abstracts. 1999 ;[citado 2024 maio 21 ]