作者：
Byrd-Bredbenner,C. [1]
;
Johnson,M. [2]
;
Quick,V.M. [3]
;
Walsh,J. [4]
;
Greene,G.W. [5]
;
Hoerr,S. [6]
;
Colby,S.M. [7]
;
Kattelmann,K.K. [8]
;
Phillips,B.W. [9]
;
Kidd,T. [10]
;
Horacek,T.M. [11]
作者单位：
Department of Human Nutrition, Kansas State University, Manhattan, KS, United States
[1]
Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN, United
[2]
Department of Public Health, Food Studies and Nutrition, Syracuse University, Syracuse, NY, United
[3]
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, United
[4]
Department of Nutritional Sciences, University of Wisconsin, Madison, WI, United States
[5]
Department of Nutrition, University of Tennessee, Knoxville, TN, United States
[6]
Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, United States
[7]
Department of Food and Nutrition Sciences, Tuskegee University, Tuskegee, AL, United States
[8]
Department of Nutritional Sciences, Rutgers University, 26 Davison Hall, New Brunswick, NJ, United
[9]
Nutrition, Food Science and Hospitality Department, South Dakota State University, Brookings, SD
[10]
Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, United
[11]
发布时间
2013-11-20
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