Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance
- DOI
- 10.1093/nutrit/nuaf300
- Published
- 2026-05-26
- Container
- Nutrition Reviews
- Publisher
- Oxford University Press (OUP)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1093/nutrit/nuaf300,
title = {Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance},
author = {Mary-Jon Ludy and George E Moore and Richard D Mattes and Margriet S Westerterp-Plantenga},
year = {2026},
journal = {Nutrition Reviews},
doi = {10.1093/nutrit/nuaf300},
url = {https://doi.org/10.1093/nutrit/nuaf300}
}RIS
TY - JOUR TI - Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance AU - Mary-Jon Ludy AU - George E Moore AU - Richard D Mattes AU - Margriet S Westerterp-Plantenga PY - 2026 JO - Nutrition Reviews DO - 10.1093/nutrit/nuaf300 UR - https://doi.org/10.1093/nutrit/nuaf300 ER -
APA
Ludy, M., Moore, G. E., Mattes, R. D., & Westerterp-Plantenga, M. S. (2026). Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance. Nutrition Reviews. https://doi.org/10.1093/nutrit/nuaf300
Source records
- crossref · retrieved 2026-09-27T05:22:57.024Z