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Effects of Different Types of Carbohydrates on Arterial Stiffness: A Comparison of Isomaltulose and Sucrose

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TN_cdi_doaj_primary_oai_doaj_org_article_4248bcf50fc24fe1941ef5448e741d7e

Effects of Different Types of Carbohydrates on Arterial Stiffness: A Comparison of Isomaltulose and Sucrose

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https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4248bcf50fc24fe1941ef5448e741d7e

Effects of Different Types of Carbohydrates on Arterial Stiffness: A Comparison of Isomaltulose and Sucrose

Full title

Effects of Different Types of Carbohydrates on Arterial Stiffness: A Comparison of Isomaltulose and Sucrose

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Switzerland: MDPI AG

Journal title

Nutrients, 2021, Vol.13 (12), p.4493

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TN_cdi_doaj_primary_oai_doaj_org_article_4248bcf50fc24fe1941ef5448e741d7e

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English

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TN_cdi_doaj_primary_oai_doaj_org_article_4248bcf50fc24fe1941ef5448e741d7e

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https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4248bcf50fc24fe1941ef5448e741d7e

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