Physiologically active food components: Their role in optimizing health and aging - Moderated discussion

Furst, P;Weisburger, JH;Roberfroid, MB.;Hathcock, JN;Craig, L;et.al.
(2000) American Journal of Clinical Nutrition : a journal reporting the practical application of our world-wide knowledge of nutrition — Vol. 71, n° 6, p. 1688S-1690S (2000)

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  • Furst, P
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  • Weisburger, JH
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  • Roberfroid, MB.
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  • Hathcock, JN
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  • Craig, L
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Furst, P., Weisburger, J., Roberfroid, MB., Hathcock, J., Arab, L., Beck, M., Fernstrom, J., Harper, A., & Craig, L. (2000). Physiologically active food components: Their role in optimizing health and aging - Moderated discussion. American Journal of Clinical Nutrition : a journal reporting the practical application of our world-wide knowledge of nutrition, 71(6), 1688S-1690S. https://hdl.handle.net/2078.5/139623 (Original work published 2000)