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

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

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
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:21837
Deposited By:Professor Rob Welch
Deposited On:09 May 2012 11:41
Last Modified:09 May 2012 11:41

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