作者：
Jhonatan,González-Santamaría [1]
;
Jesús Gilberto,Arámburo-Gálvez [2]
;
Carlos Eduardo,Beltrán-Cárdenas [3]
;
José Antonio,Mora-Melgem [1]
;
Oscar Gerardo,Figueroa-Salcido [1]
;
Giovanni Isaí,Ramírez-Torres [3]
;
Feliznando Isidro,Cárdenas-Torres [1]
;
Itallo,Carvalho Gomes [1]
;
Tatiane,Geralda André [4]
;
María Auxiliadora,Macêdo-Callou [4]
;
Élida Mara,Braga Rocha [5]
;
Noé,Ontiveros [5]
;
Francisco,Cabrera-Chávez [6]
作者单位：
Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
[1]
Faculty of Health and Sports Sciences, University Foundation of the Andean Area, Pereira 66001, Risaralda, Colombia.
[2]
Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Sonora, Mexico.
[3]
Science Program in Nursing, School of Nursing, Los Mochis 81220, Sinaloa, Mexico.
[4]
Department of Nutrition, University Center of Juazeiro do Norte, Juazeiro do Norte, Juazeiro do Norte 63010-215, Ceara, Brazil.
[5]
Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Sonora, Mexico.
[6]
DOI
10.3390/healthcare8040519
PMID
33260469
发布时间
2020-12-07
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