| Authors: |
Lawrence K; Faculty of Sport, Technology and Health Sciences, St Mary's University, Twickenham, London, UK. Kate.Lawrence@stmarys.ac.uk., Fibert P; Faculty of Sport, Technology and Health Sciences, St Mary's University, Twickenham, London, UK., Toribio-Mateas M; School of Psychology, Cardiff University, Cardiff, UK.; London Geller College of Hospitality and Tourism, University of West London, London, UK., Gregory AM; Department of Psychology, Royal Holloway, University of London, London, UK., Hobbs J; Department of Psychology, University of South Florida, Tampa, Florida, USA., Quadt F; Quadt Statistics, Oostvoorne, The Netherlands., Wright S; Faculty of Sport, Technology and Health Sciences, St Mary's University, Twickenham, London, UK., Cotter PD; SeqBiome Ltd, Cork, Ireland.; Teagasc Food Research Centre, Moorepark, Cork, Ireland.; APC Microbiome Ireland, Cork, Ireland., Patel S; SeqBiome Ltd, Cork, Ireland., Myrissa K; Faculty of Sport, Technology and Health Sciences, St Mary's University, Twickenham, London, UK. |
