作者：
Livingstone, Katherine M. [1]
;
Celis-Morales, Carlos [2]
;
Navas-Carretero, Santiago [3]
;
San-Cristobal, Rodrigo [4]
;
O'Donovan, Clare B. [3]
;
Forster, Hannah [1]
;
Woolhead, Clara [4]
;
Marsaux, Cyril F. M. [1]
;
Macready, Anna L. [5]
;
Fallaize, Rosalind [6]
;
Kolossa, Silvia [6]
;
Tsirigoti, Lydia [7]
;
Lambrinou, Christina P. [7]
;
Moschonis, George [1]
;
Godlewska, Magdalena [8]
;
Surwillo, Agnieszka [1]
;
Drevon, Christian A. [8]
;
Manios, Yannis [5]
;
Traczyk, Iwona [5]
;
Gibney, Eileen R. [1]
;
Brennan, Lorraine [2]
;
Walsh, Marianne C. [9]
;
Lovegrove, Julie A. [3]
;
Alfredo Martinez, J. [8]
;
Saris, Wim H. [4]
;
Daniel, Hannelore [1]
;
Gibney, Mike [6]
;
Mathers, John C. [3]
作者单位：
Univ Coll Dublin, UCD Inst Food & Hlth, Dublin 4, Ireland
[1]
Maastricht Univ, Med Ctr, Dept Human Biol, NUTRIM Sch Nutr Toxicol & Metab, NL-6200 MD Maastricht, Netherlands
[2]
Harokopio Univ, Dept Nutr & Dietet, Athens, Greece
[3]
Univ Reading, Hugh Sinclair Unit Human Nutr, Reading, Berks, England
[4]
IZZ, Natl Food & Nutr Inst, Warsaw, Poland
[5]
Newcastle Univ, Human Nutr Res Ctr, Inst Cellular Med, Biomed Res Bldg,Campus Ageing & Vital, Newcastle Upon Tyne NE4 5PL, Tyne & Wear, England
[6]
Tech Univ Munich, Biochem Unit, ZIEL Res Ctr Nutr & Food Sci, D-80290 Munich, Germany
[7]
Univ Navarra, Ctr Nutr Res, E-31080 Pamplona, Spain
[8]
Univ Oslo, Inst Basic Med Sci, Dept Nutr, Fac Med, Oslo, Norway
[9]
发布时间
2017-04-05
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