THE BEHAVIORAL EFFECTS OF FOOD CONSTITUENTS: STRATEGIES USED IN STUDIES OF AMINO ACIDS, PROTEIN, CARBOHYDRATE AND CAFFEINE
- 1 May 1986
- journal article
- Published by Oxford University Press (OUP) in Nutrition Reviews
- Vol. 44 (suppl_3), 61-70
- https://doi.org/10.1111/j.1753-4887.1986.tb07679.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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