A Fermented Soy Permeate Improves the Skeletal Muscle Glucose Level Without Restoring the Glycogen Content in Streptozotocin-Induced Diabetic Rats

Ludivine Malardé, Sophie Vincent, Luz Lefeuvre-Orfila, Théo Efstathiou, Carole Groussard, Arlette Gratas-Delamarche

Open source

DOI: 10.1089/jmf.2012.0095
Published: 2013-02
Container: Journal of Medicinal Food
Publisher: SAGE Publications
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1089/jmf.2012.0095,
  title = {A Fermented Soy Permeate Improves the Skeletal Muscle Glucose Level Without Restoring the Glycogen Content in Streptozotocin-Induced Diabetic Rats},
  author = {Ludivine Malardé and Sophie Vincent and Luz Lefeuvre-Orfila and Théo Efstathiou and Carole Groussard and Arlette Gratas-Delamarche},
  year = {2013},
  journal = {Journal of Medicinal Food},
  doi = {10.1089/jmf.2012.0095},
  url = {https://doi.org/10.1089/jmf.2012.0095}
}

RIS

TY  - JOUR
TI  - A Fermented Soy Permeate Improves the Skeletal Muscle Glucose Level Without Restoring the Glycogen Content in Streptozotocin-Induced Diabetic Rats
AU  - Ludivine Malardé
AU  - Sophie Vincent
AU  - Luz Lefeuvre-Orfila
AU  - Théo Efstathiou
AU  - Carole Groussard
AU  - Arlette Gratas-Delamarche
PY  - 2013
JO  - Journal of Medicinal Food
DO  - 10.1089/jmf.2012.0095
UR  - https://doi.org/10.1089/jmf.2012.0095
ER  -

APA

Malardé, L., Vincent, S., Lefeuvre-Orfila, L., Efstathiou, T., Groussard, C., & Gratas-Delamarche, A. (2013). A Fermented Soy Permeate Improves the Skeletal Muscle Glucose Level Without Restoring the Glycogen Content in Streptozotocin-Induced Diabetic Rats. Journal of Medicinal Food. https://doi.org/10.1089/jmf.2012.0095

Source records

crossref · retrieved 2026-09-27T07:46:28.749Z