How should HbA1c measurements be reported?

Diabetologia

Volumn 49, Issue 1, 2006, Pages 7-10

  Gorus, F ^a,b   Mathieu, C ^c   Gerlo, E ^a  

^a UNIVERSITY HOSPITAL BRUSSELS   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ACETYLSALICYLIC ACID; ALDEHYDE DERIVATIVE; AMINE; AMINO ACID; HEMOGLOBIN A1C; HEXOSE PHOSPHATE; KETONE DERIVATIVE; PENTOSE; REDUCING AGENT; SUGAR; UREA; GLYCOSYLATED HEMOGLOBIN;

ACETYLATION; AMINO TERMINAL SEQUENCE; BEER; CARBAMOYLATION; CHEMICAL REACTION; DIABETES MELLITUS; DIABETIC PATIENT; ERYTHROCYTE LIFESPAN; FOOD INDUSTRY; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; HALF LIFE TIME; HEMOLYSATE; HUMAN; NOTE; PRIORITY JOURNAL; PROTEIN GLYCOSYLATION; PROTEIN PROCESSING; RISK ASSESSMENT; ARTICLE; BLOOD; COOKING; GLYCOSYLATION; REPRODUCIBILITY;

COOKERY; DIABETES MELLITUS; GLYCOSYLATION; HEMOGLOBIN A, GLYCOSYLATED; HUMANS; REPRODUCIBILITY OF RESULTS;

EID: 31444453308     PISSN: 0012186X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00125-005-0073-7     Document Type: Note

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