Inhibition of fatty acid β-oxidation attenuates the reinforcing effects and palatability to fat
- Author
- SUZUKI, Ayako1 ; YAMANE, Tsuyoshi1 ; FUSHIKI, Tohru1
[1] Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan - Source
Nutrition (Burbank, Los Angeles County, Calif.). 2006, Vol 22, Num 4, pp 401-407, 7 p ; ref : 29 ref
- CODEN
- NUTRER
- ISSN
- 0899-9007
- Scientific domain
- Nutrition, obesity, metabolic disorders
- Publisher
- Elsevier, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Fat Palatability Postingestive effects Reinforcing effects
- Keyword (fr)
- Acide gras Inhibition Mammalia Matière grasse Palatabilité β Oxydation Lipide Vertebrata
- Keyword (en)
- Fatty acids Inhibition Mammalia Fat Palatability β Oxidation Lipids Vertebrata
- Keyword (es)
- Acido graso Inhibición Mammalia Materia grasa Palatabilidad β Oxydación Lípido Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Discipline
- Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17651077
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.nut.2005.10.002 
https://dx.doi.org/10.1016/j.nut.2005.10.002
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