作者：
Charbonneau, Mark R. [1]
;
O'Donnell, David [2]
;
Blanton, Laura V. [3]
;
Totten, Sarah M. [3]
;
Davis, Jasmine C. C. [4]
;
Barratt, Michael J. [1]
;
Cheng, Jiye [5]
;
Guruge, Janaki [3]
;
Talcott, Michael [6]
;
Bain, James R. [1]
;
Muehlbauer, Michael J. [7]
;
Ilkayeva, Olga [5]
;
Wu, Chao [8]
;
Struckmeyer, Tedd [3]
;
Barile, Daniela [9]
;
Mangani, Charles [3]
;
Jorgensen, Josh [1]
;
Fan, Yue-mei [3]
;
Maleta, Kenneth [2]
;
Dewey, Kathryn G. [9]
;
Ashorn, Per [3]
;
Newgard, Christopher B. [8]
;
Lebrilla, Carlito [9]
;
Mills, David A. [6]
;
Gordon, Jeffrey I. [7]
作者单位：
Duke Univ, Med Ctr, Sarah W Stedman Nutr & Metab Ctr, Durham, NC 27710 USA
[1]
Univ Calif Davis, Dept Nutr, Davis, CA 95616 USA
[2]
Washington Univ, Sch Med, Ctr Genome Sci & Syst Biol, St Louis, MO 63110 USA
[3]
Washington Univ, Sch Med, Div Comparat Med, St Louis, MO 63110 USA
[4]
Univ Malawi, Coll Med, Blantyre 3, Malawi
[5]
Univ Tampere, Sch Med, Dept Int Hlth, FI-33521 Tampere, Finland
[6]
Univ Calif Davis, Foods Hlth Inst, Davis, CA 95616 USA
[7]
Hilmar Cheese Co, Hilmar Ingredients, Hilmar, CA 95324 USA
[8]
Univ Calif Davis, Dept Chem, Davis, CA 95616 USA
[9]
发布时间
2016-04-06
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