How to evaluate the safety, efficacy, and quality of functional foods and their ingredients

Journal of the American Dietetic Association

Volumn 101, Issue 7, 2001, Pages 733-736

  Hasler, Clare ^a,b   Moag Stahlberg, Alicia ^c   Webb, Denise ^d   Hudnall, Marsha ^e  

^a UNIVERSITY OF ILLINOIS AT CHICAGO   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c NORTHWESTERN UNIVERSITY   (United States)

^d Health and Nutrition Communications   (United States)

^e Green Mountain at Fox Run   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; DIET; DIET SUPPLEMENTATION; FOOD DRUG INTERACTION; HEALTH FOOD; HEALTH PROMOTION; HUMAN; PREVENTIVE MEDICINE; QUALITY CONTROL; SAFETY; STANDARD; TREATMENT OUTCOME;

DIET; DIETARY SUPPLEMENTS; FOOD-DRUG INTERACTIONS; HEALTH FOOD; HEALTH PROMOTION; HUMANS; PREVENTIVE MEDICINE; QUALITY CONTROL; SAFETY; TREATMENT OUTCOME;

EID: 0035406092     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(01)00180-8     Document Type: Article

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