作者单位：
National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan
[1]
NGO Council for the Safety Evaluation of Fats and Oils in Foods, Japan, Kinjo Gakuin University
[2]
Institute for Consumer Science and Human Life, Kinjo Gakuin University, Nagoya, Japan
[3]
Department of Health and Nutrition, Nagoya Bunri University, Inazawa, Japan
[4]
School of Nutritional Sciences, Nagoya University of Arts and Sciences, Nisshin, Japan
[5]
Department of Food Science and Nutrition, Nagoya Women's University, Nagoya, Japan
[6]
Department of Nephro-urology, Nagoya City University Graduate School of Medical Sciences, Nagoya
[7]
Department of Public Health, Nagoya City University Graduate School of Medical Sciences, Nagoya
[8]
发布时间
2014-07-12
换一批
