作者：
Vasilopoulou, Dafni [1]
;
Markey, Oonagh [2]
;
Kliem, Kirsty E. [3]
;
Fagan, Colette C. [4]
;
Grandison, Alistair S. ;
Humphries, David J. ;
Todd, Susan ;
Jackson, Kim G. ;
Givens, David, I ;
Lovegrove, Julie A.
作者单位：
Univ Reading, Dept Math & Stat, Reading, Berks, England
[1]
Univ Reading, Inst Food Nutr & Hlth, Reading, Berks, England
[2]
Univ Reading, Anim Dairy & Food Chain Sci, Reading, Berks, England
[3]
Univ Reading, Hugh Sinclair Unit Human Nutr, Reading, Berks, England
[4]
发布时间
2020-12-09
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