作者：
Poulsen, M. W. [1]
;
Bak, M. J. [2]
;
Andersen, J. M. [3]
;
Monosik, R. [4]
;
Giraudi-Futin, A. C. ;
Holst, J. J. ;
Nielsen, J. ;
Lauritzen, L. ;
Larsen, L. H. ;
Bugel, S. ;
Dragsted, L. O.
作者单位：
Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic
[1]
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark
[2]
Department of Drug Design and Pharmacology, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100, Copenhagen, Denmark
[3]
NNF Center for Basic Metabolic Research, Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200, Copenhagen N, Denmark
[4]
发布时间
2014-05-28
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