Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Denmark
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Department of Medicine Statistical Core, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
Copyright © 2015 Zhaoping Li, Michael Krak, Alona Zerlin, Lena K. Brahe, Alexis Rheinwald-Jones, Gail Thames, Yanjun Zhang, Chi-Hong Tseng, David Heber et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Li, Z. , Krak, M. , Zerlin, A. , Brahe, L. , Rheinwald-Jones, A. , Thames, G. , Zhang, Y. , Tseng, C. and Heber, D. (2015) The Impact of Spices on Vegetable Consumption: A Pilot Study.
Food and Nutrition Sciences,
6, 437-444. doi:
10.4236/fns.2015.64045.