The behavioral effects of food constituents: strategies used in studies of amino acids, protein, carbohydrate and caffeine.

H. R. Lieberman; B. J. Spring; G. S. Garfield

doi:10.1111/j.1753-4887.1986.tb07679.x

The behavioral effects of food constituents: strategies used in studies of amino acids, protein, carbohydrate and caffeine.

H. R. Lieberman^*, B. J. Spring, G. S. Garfield

^*Corresponding author for this work

Preventive Medicine

Research output: Contribution to journal › Article › peer-review

71 Scopus citations

Original language	English (US)
Pages (from-to)	61-70
Number of pages	10
Journal	Nutrition Reviews
Volume	44 Suppl
DOIs	https://doi.org/10.1111/j.1753-4887.1986.tb07679.x
State	Published - May 1986

ASJC Scopus subject areas

Medicine (miscellaneous)
Nutrition and Dietetics

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10.1111/j.1753-4887.1986.tb07679.x

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title = "The behavioral effects of food constituents: strategies used in studies of amino acids, protein, carbohydrate and caffeine.",

author = "Lieberman, {H. R.} and Spring, {B. J.} and Garfield, {G. S.}",

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AU - Garfield, G. S.

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JO - Nutrition Reviews

JF - Nutrition Reviews

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The behavioral effects of food constituents: strategies used in studies of amino acids, protein, carbohydrate and caffeine.

ASJC Scopus subject areas

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