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. 1928;22(3):753–757. doi: 10.1042/bj0220753
The significance of the non-fermentable reducing substances of the blood in diabetes
Israel Mordecai Rabinowitch
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Israel Mordecai Rabinowitch
1The Department of Metabolism, The Montreal General Hospital, and the Henry J. Elliott Laboratory of The Shriners' Hospital, Montreal, Canada
Find articles by Israel Mordecai Rabinowitch
1The Department of Metabolism, The Montreal General Hospital, and the Henry J. Elliott Laboratory of The Shriners' Hospital, Montreal, Canada
PMCID: PMC1252181 PMID: 16744075