THE BEHAVIORAL EFFECTS OF FOOD CONSTITUENTS: STRATEGIES USED IN STUDIES OF AMINO ACIDS, PROTEIN, CARBOHYDRATE AND CAFFEINE
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/44/suppl_3/61/8393926/nutritionreviews44-0061.pdf
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