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

journal contribution

posted on 2010-01-01, 00:00 authored by Sze Yen TanSze Yen Tan, Marijka Batterham, Linda Tapsell

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

History

Journal

OBESITY FACTS

Volume

3

Pagination

101-104

Location

Basel, Switzerland

Open access

Yes

Link to full text

https://www.karger.com/Article/Pdf/290061

ISSN

1662-4025

Language

English

Author URL

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000277458200005&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

2

Publisher

KARGER

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Categories

Keywords

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

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All Rights Reserved

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