| Authors: |
Jacobson MM; Neuroscience Center, Brigham Youg University, Provo, Utah, USA.; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Passey JK; Department of Statistics, Brigham Young University, Provo, Utah, USA., Allen SP; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Allen JG; School of Medicine, Texas Tech University Health Sciences Center, Lubbock, Texas, USA., Stevens A; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Golden-Appleton A; Department of Microbiology and Molecular Biology, Brigham Young University, Provo, Utah, USA., Smith MW; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Larson MJ; Department of Psychology and Neuroscience Center, Brigham Young University, Provo, Utah, USA., Jefferies LK; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Hancock CR; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA., Christensen WF; Department of Statistics, Brigham Young University, Provo, Utah, USA., LeCheminant JD; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah, USA. |
