Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol

2014

Journal of Applied Physiology , Volume 117 - Issue 8 p. 840- 847

Additional Metadata
Keywords	Advanced glycation end products, Cholesterol, Tendon biomechanics
Persistent URL	doi.org/10.1152/japplphysiol.00584.2014, hdl.handle.net/1765/91357
Journal	Journal of Applied Physiology
Organisation	Department of Rehabilitation Medicine
Citation APA APA Style APA-ALL Style AAA Style Cell Style Chicago Style Harvard Style IEEE Style MLA Style Nature Style Vancouver Style American-Institute-of-Physics Style Council-of-Science-Editors Style BibTex Format Endnote Format RIS Format CSL Format DOIs only Format	Eriksen, C., Svensson, R. B., Scheijen, J., Hag, A. M. F., Schalkwijk, C., Praet, S., Schjerling, P., Kjær, M., Magnusson, S. P.& Couppé, C. (2014). Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol. Journal of Applied Physiology, 117(8), 840–847.https://doi.org/10.1152/japplphysiol.00584.2014

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