作者：
Ariel,Lee [1]
;
Woobin,Lim [2]
;
Seoyeon,Kim [3]
;
Hayeong,Khil [4]
;
Eugene,Cheon [5]
;
Soobin,An [6]
;
SungEun,Hong [7]
;
Dong Hoon,Lee [8]
;
Seok-Seong,Kang [9]
;
Hannah,Oh [10]
;
NaNa,Keum [11]
;
Chung-Cheng,Hsieh [12]
作者单位：
Dartmouth College, Hanover, NH 03755, USA. ariel.lee.21@dartmouth.edu.
[1]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. dladnqls1234@naver.com.
[2]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. sy98727@naver.com.
[3]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. kyk3079@naver.com.
[4]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. eugenecheon9@naver.com.
[5]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. asv0321@naver.com.
[6]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. olivialol@naver.com.
[7]
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02138, USA. dhlee@mail.harvard.edu.
[8]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. sskang@dongguk.edu.
[9]
College of Health Sciences, Korea University, Seoul 02841, Korea. hannahoh@korea.ac.kr.
[10]
Department of Food Science and Biotechnology, Dongguk University, Goyang 10325, Korea. nak212@mail.harvard.edu.
[11]
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02138, USA. nak212@mail.harvard.edu.
[12]
Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA 02138, USA. CHESIEH@hsph.harvard.edu.
[13]
DOI
10.3390/nu11061274
PMID
31195610
发布时间
2020-02-25
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