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

Research output: Contribution to journalArticle

69 Scopus citations
Original languageEnglish (US)
Pages (from-to)61-70
Number of pages10
JournalNutrition Reviews
Volume44 Suppl
Publication statusPublished - May 1 1986

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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