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Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods

WELCH, RW, Antoine, JM, Berta, JL, Bub, A, de Vries, J, Guarner, F, Hasselwander, O, Hendriks, H, Jakel, M, Koletzko, BV, Patterson, CC, Richelle, M, Skarp, M, Theis, S, Vidry, S and Woodside, JV (2011) Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods. British Journal of Nutrition, S2 . S3-S15. [Journal article]

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Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:21837
Deposited By: Prof Robert W Welch
Deposited On:09 May 2012 10:41
Last Modified:09 May 2012 10:41

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