In rats fed high-energy diets, taste, rather than fat content, is the key factor increasing food intake: A comparison of a cafeteria and a lipid-supplemented standard diet
- Oliva, L.
- Aranda, T.
- Caviola, G.
- Fernández-Bernal, A.
- Alemany, M.
- Fernández-López, J.A.
- Remesar, X.
Zeitschrift:
PeerJ
ISSN: 2167-8359
Datum der Publikation: 2017
Ausgabe: 2017
Nummer: 9
Art: Artikel
