作者单位：
1Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden.
[1]
2Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.
[2]
3Nutrition and Nutrigenomics Unit, Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38010 Trento, Italy.
[3]
4Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA-UB), Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain.
[4]
5CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain.
[5]
UCD School of Agriculture and Food Science, Institute of Food and Health, Belfield, Dublin 4, Ireland.
[6]
DOI
10.1186/s12263-019-0651-9
PMID
31632507
发布时间
2022-04-10
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