作者：
De Keyzer, Willem [1]
;
Dofkova, Marcela [2]
;
Lillegaard, Inger Therese L. [3]
;
De Maeyer, Mieke [4]
;
Andersen, Lene Frost [1]
;
Ruprich, Jiri [2]
;
Rehurkova, Irena [5]
;
Geelen, Anouk [3]
;
van't Veer, Pieter [4]
;
De Henauw, Stefaan [6]
;
Crispim, Sandra Patricia [7]
;
de Boer, Evelien [7]
;
Ocke, Marga [8]
;
Slimani, Nadia [8]
;
Huybrechts, Inge [8]
作者单位：
Univ Ghent, Dept Publ Hlth, B-9000 Ghent, Belgium
[1]
Int Agcy Res Canc, Dietary Exposure Assessment Grp, F-69372 Lyon, France
[2]
Natl Inst Publ Hlth & Environm RIVM, Ctr Nutr Prevent & Hlth Serv, Bilthoven, Netherlands
[3]
Univ Coll Ghent, Dept Bio & Food Sci, Ghent, Belgium
[4]
Univ Oslo, Inst Basic Med Sci, Oslo, Norway
[5]
Norwegian Sci Comm Food Safety, Oslo, Norway
[6]
Wageningen Univ, Div Human Nutr, NL-6700 AP Wageningen, Netherlands
[7]
Natl Inst Publ Hlth Prague, Ctr Hlth Nutr & Food, Brno, Czech Republic
[8]
发布时间
2015-05-06
换一批
