Effect of changes in pH, in osmolarity, or in temperature on food intake
Open Access
- 1 November 1985
- journal article
- research article
- Published by Elsevier in The American Journal of Clinical Nutrition
- Vol. 42 (5) , 951-955
- https://doi.org/10.1093/ajcn/42.5.951
Abstract
The thermogenic potential of food is one of the most likely factors to offer a basis for quantitative control of food intake, and is probably the one best fitted to serve as an intrinsic food factor.Keywords
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