Physiologically active food components: Their role in optimizing health and aging - Discussion 3

Roberfroid, MB.;Arab, L;Meydani, M;Dwyer, J;Weisburger, JH;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. 1696S-1697S (2000)

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  • Roberfroid, MB.
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  • Arab, L
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  • Meydani, M
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  • Dwyer, J
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  • Weisburger, JH
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Roberfroid, MB., Arab, L., Meydani, M., Dwyer, J., Green, G., Crowell, Milner, J., & Weisburger, J. (2000). Physiologically active food components: Their role in optimizing health and aging - Discussion 3. American Journal of Clinical Nutrition : a journal reporting the practical application of our world-wide knowledge of nutrition, 71(6), 1696S-1697S. https://hdl.handle.net/2078.5/75179 (Original work published 2000)