作者：
Qi,L. [1]
;
Qi,Q. [2]
;
Prudente,S. [3]
;
Mendonca,C. [4]
;
Andreozzi,F. [5]
;
DiPietro,N. [6]
;
Sturma,M. [7]
;
Novelli,V. [8]
;
Mannino,G.C. [9]
;
Formoso,G. [10]
;
Gervino,E.V. ;
Hauser,T.H. ;
Muehlschlegel,J.D. ;
Niewczas,M.A. ;
Krolewski,A.S. ;
Biolo,G. ;
Pandolfi,A. ;
Rimm,E. ;
Sesti,G. ;
Trischitta,V. ;
Hu,F. ;
Doria,A.
作者单位：
IRCSS Casa Sollievo Della Sofferenza-Mendel Laboratory, San Giovanni Rotondo, Italy, Research Unit
[1]
Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave, Boston, MA 02115
[2]
Department of Experimental and Clinical Sciences, University G. d'Annunzio, G. d'Annunzio
[3]
Department of Medical and Surgical Sciences, University Magna Gr?cia, Catanzaro, Italy
[4]
Department of Medicine, Harvard Medical School, Boston, MA, United States, Department of
[5]
Department of Medical, Surgical and Health Sciences, University of Trieste, Italy
[6]
Department of Medicine and Aging Sciences, University G. d'Annunzio, G. d'Annunzio University
[7]
Research Division, Joslin Diabetes Center, One Joslin Place, Boston, MA 02215, United States
[8]
Department of Medicine, Harvard Medical School, Boston, MA, United States, Cardiovascular Division
[9]
IRCSS Casa Sollievo Della Sofferenza-Mendel Laboratory, San Giovanni Rotondo, Italy
[10]
发布时间
2013-12-19
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