Energy Expenditure Does not Differ, but Protein Oxidation Rates Appear Lower in Meals Containing Predominantly Meat versus Soy Sources of Protein

Tan, Sze Yen, Batterham, M and Tapsell, L 2010, Energy Expenditure Does not Differ, but Protein Oxidation Rates Appear Lower in Meals Containing Predominantly Meat versus Soy Sources of Protein, OBESITY FACTS, vol. 3, no. 2, pp. 101-104, doi: 10.1159/000290061.

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Title Energy Expenditure Does not Differ, but Protein Oxidation Rates Appear Lower in Meals Containing Predominantly Meat versus Soy Sources of Protein
Author(s) Tan, Sze Yen
Batterham, M
Tapsell, L
Journal name OBESITY FACTS
Volume number 3
Issue number 2
Start page 101
End page 104
Total pages 4
Publisher KARGER
Place of publication Basel, Switzerland
Publication date 2010-01-01
ISSN 1662-4025
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Endocrinology & Metabolism
Nutrition & Dietetics
Dietary protein
Energy expenditure
Fat oxidation
Calorimetry
RESPIRATION CHAMBER
DIETARY PATTERNS
FAT
CARBOHYDRATE
RISK
THERMOGENESIS
APPETITE
SATIETY
WEIGHT
WOMEN
Language eng
DOI 10.1159/000290061
Field of Research 1111 Nutrition And Dietetics
1117 Public Health And Health Services
1106 Human Movement And Sports Science
HERDC Research category CN.1 Other journal article
Persistent URL http://hdl.handle.net/10536/DRO/DU:30110058

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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