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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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