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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/66157
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dc.contributor.authorItsiopoulos, Catherineen
dc.contributor.authorBrazionis, Laimaen
dc.contributor.authorKaimakamis, Maryen
dc.contributor.authorCameron, Melissaen
dc.contributor.authorBest, James D.en
dc.contributor.authorO'Dea, Kerinen
dc.contributor.authorRowley, Kevin G.en
dc.date.issued2011en
dc.identifier.citationNutrition Metabolism and Cardiovascular Diseases, 2011; 21(9):740-747en
dc.identifier.issn0939-4753en
dc.identifier.urihttp://hdl.handle.net/2440/66157-
dc.description.statementofresponsibilityC. Itsiopoulos, L. Brazionis, M. Kaimakamis, M. Cameron, J.D. Best, K. O’Dea, K. Rowleyen
dc.language.isoenen
dc.publisherMedikal Press S R Len
dc.rights© 2010 Elsevier B.V. All rights reserved.en
dc.subjectType 2 diabetes; Glycosylated haemoglobin; Mediterranean diet; Olive oil; Carotenoidsen
dc.titleCan the Mediterranean diet lower HbA1c in type 2 diabetes? Results from a randomized cross-over studyen
dc.typeJournal articleen
dc.contributor.schoolSchool of Population Health and Clinical Practice : Public Healthen
dc.identifier.doi10.1016/j.numecd.2010.03.005en
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