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The Impact of a 24-h Low and High Fermentable Oligo- Di- Mo..:
Gaskell, Stephanie K.
;
Henningsen, Kayla
;
Young, Pascale
...
Nutrients. 15 (2023) 15 - p. 3376 , 2023
Link:
https://doi.org/10.3390/nu15153376
RT Journal T1
The Impact of a 24-h Low and High Fermentable Oligo- Di- Mono-Saccharides and Polyol (FODMAP) Diet on Plasma Bacterial Profile in Response to Exertional-Heat Stress
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_nu15153376&Exemplar=1&LAN=DE A1 Gaskell, Stephanie K. A1 Henningsen, Kayla A1 Young, Pascale A1 Gill, Paul A1 Muir, Jane A1 Henry, Rebekah A1 Costa, Ricardo J. S. PB MDPI AG YR 2023 SN 2072-6643 JF Nutrients VO 15 IS 15 SP 3376 LK http://dx.doi.org/https://doi.org/10.3390/nu15153376 DO https://doi.org/10.3390/nu15153376 SF ELIB - SuUB Bremen
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