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Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400929/ https://www.ncbi.nlm.nih.gov/pubmed/32679690 http://dx.doi.org/10.3390/nu12072093 |
| _version_ | 1783566470944391168 |
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| author | Sánchez-Tapia, Mónica Hernández-Velázquez, Irma Pichardo-Ontiveros, Edgar Granados-Portillo, Omar Gálvez, Amanda Tovar, Armando R. Torres, Nimbe |
| author_facet | Sánchez-Tapia, Mónica Hernández-Velázquez, Irma Pichardo-Ontiveros, Edgar Granados-Portillo, Omar Gálvez, Amanda Tovar, Armando R. Torres, Nimbe |
| author_sort | Sánchez-Tapia, Mónica |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-7400929 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2020 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-74009292020-08-07 Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” Sánchez-Tapia, Mónica Hernández-Velázquez, Irma Pichardo-Ontiveros, Edgar Granados-Portillo, Omar Gálvez, Amanda Tovar, Armando R. Torres, Nimbe Nutrients Reply MDPI 2020-07-15 /pmc/articles/PMC7400929/ /pubmed/32679690 http://dx.doi.org/10.3390/nu12072093 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Reply Sánchez-Tapia, Mónica Hernández-Velázquez, Irma Pichardo-Ontiveros, Edgar Granados-Portillo, Omar Gálvez, Amanda Tovar, Armando R. Torres, Nimbe Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title | Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title_full | Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title_fullStr | Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title_full_unstemmed | Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title_short | Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182” |
| title_sort | reply: “comment on ”consumption of cooked black beans stimulates a cluster of some clostridia class bacteria decreasing inflammatory response and improving insulin sensitivity.” nutrients 2020, 12(4), 1182” |
| topic | Reply |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400929/ https://www.ncbi.nlm.nih.gov/pubmed/32679690 http://dx.doi.org/10.3390/nu12072093 |
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