作者：
Calder, P. C [1]
;
Ahluwalia, N [2]
;
Albers, R [3]
;
Bosco, N [4]
;
Bourdet-Sicard, R [5]
;
Haller, D [6]
;
Holgate, S. T [7]
;
Jonsson, L. S [8]
;
Latulippe, M. E [9]
;
Marcos, A [10]
;
Moreines, J [11]
;
M'Rini, C [12]
;
Muller, M [13]
;
Pawelec, G [14]
;
Neerven, R. J. J. van [15]
;
Watzl, B [16]
;
Zhao, J.
作者单位：
Institut Mérieux, 69002 Lyon, France
[1]
University of Tübingen, D-72072 Tübingen, Germany
[2]
Unilever R&D, 3130 AC Vlaardingen, The Netherlands
[3]
Wageningen University, 6703 HD, Wageningen, The Netherlands
[4]
University of Southampton, Southampton SO16 6YD, UK
[5]
ILSI Europe a.i.s.b.l., Avenue E. Mounier 83, Box 6, 1200 Brussels, Belgium
[6]
Friesland Campina, 3818 LE, Amersfoort, The Netherlands
[7]
Max Rubner-Institut, 76131 Karlsruhe, Germany
[8]
Danone Research, 91767 Palaiseau, France
[9]
Inserm U557, University of Paris 13, Bobigny, France
[10]
NutriLeads, 3235 KT Rockanje, The Netherlands
[11]
Pfizer, Madison, NJ 07940, USA
[12]
ICTAN-CSIC Spanish National Research Council, Madrid 28040, Spain
[13]
Technical University of Munich, 85354 Freising, Germany
[14]
Nestlé Research Center, 1000 Lausanne, Switzerland
[15]
Yakult Europe, 1332 EN Almere, The Netherlands
[16]
发布时间
2013-11-20
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