作者：
Heather H,Keller [1]
;
Christina,Lengyel [2]
;
Natalie,Carrier [3]
;
Susan E,Slaughter [4]
;
Jill,Morrison [5]
;
Alison M,Duncan [6]
;
Catriona M,Steele [7]
;
Lisa,Duizer [8]
;
K Stephen,Brown [9]
;
Habib,Chaudhury [10]
;
Minn N,Yoon [11]
;
Veronique,Boscart [1]
;
George,Heckman [1]
;
Lita,Villalon [3]
作者单位：
1Schlegel-University of Waterloo Research Institute for Aging,Waterloo,ON N2J 0E2,Canada.
[1]
3Faculty of Agricultural & Food Sciences,University of Manitoba,Winnipeg,MB R3T 2N2,Canada.
[2]
4École des sciences des aliments,de nutrition et d'études familiales, Faculté des sciences de la santé et des services communautaires,Université de Moncton,Moncton,NB E1A 3E9,Canada.
[3]
5Faculty of Nursing,University of Alberta,Edmonton,AB T6G 1C9,Canada.
[4]
2Department of Kinesiology,University of Waterloo,Waterloo,ON N2L 3G1,Canada.
[5]
6Department of Human Health and Nutritional Sciences,University of Guelph,Guelph,ON N1G 2W1,Canada.
[6]
7Toronto Rehabilitation Institute,University Health Network,Toronto,ON,M5G 2A2,Canada.
[7]
9Department of Food Science,University of Guelph,Guelph,ON N1G 2W1,Canada.
[8]
10Department of Statistics and Actuarial Science,University of Waterloo,Waterloo,ON N2L 3G1Canada.
[9]
11Department of Gerontology,Simon Fraser University,Vancouver,BC V6B 5K3,Canada.
[10]
12School of Dentistry,University of Alberta,Edmonton,AB T6G 1C9,Canada.
[11]
DOI
10.1017/S0007114518000107
PMID
29444716
发布时间
2019-04-03
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