Physiologically active food components: Their role in optimizing health and aging - Discussion 1

Dwyer, J;Roberfroid, MB.;Crowell, JA;Green, GM;Bistrian, BR;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. 1674S-1675S (2000)

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  • Dwyer, J
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  • Roberfroid, MB.
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  • Crowell, JA
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  • Green, GM
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  • Bistrian, BR
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Dwyer, J., Roberfroid, MB., Crowell, J., Green, G., Meydani, M., Craig, L., Marriott, B., Milner, J., Hathcock, J., & Bistrian, B. (2000). Physiologically active food components: Their role in optimizing health and aging - Discussion 1. American Journal of Clinical Nutrition : a journal reporting the practical application of our world-wide knowledge of nutrition, 71(6), 1674S-1675S. https://hdl.handle.net/2078.5/86231 (Original work published 2000)