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Di Chiara, G., Tanda, G. Blunting of reactivity of dopamine transmission to palatable food: a biochemical marker of anhedonia in the CMS model?. Psychopharmacology 134, 351–353 (1997). https://doi.org/10.1007/s002130050465
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DOI: https://doi.org/10.1007/s002130050465