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To estimate how the peptide levels during the first 12 months were associated with the fasting C-peptide/glucose ratio at 24 months, a linear slope for each peptide and each individual over the first four visits was calculated using linear regression models
& Markesbery, W
Enzymatic browning is an oxidation process that occurs in many foods that increases the brown color [3], which often leads consumers to reject them
Badiali de Giorgi, F
When present in physiological concentrations, they participate in the regulation of immune processes, including T cell activation and leukocyte adhesion to endothelial cells
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