作者：
Beate,Kettlitz [1]
;
Gabriele,Scholz [2]
;
Viviane,Theurillat [3]
;
Jörg,Cselovszky [4]
;
Neil R,Buck [5]
;
Sue,O' Hagan [6]
;
Eva,Mavromichali [7]
;
Katja,Ahrens [8]
;
Karin,Kraehenbuehl [9]
;
Gabriella,Scozzi [10]
;
Markus,Weck [11]
;
Claudia,Vinci [12]
;
Marta,Sobieraj [13]
;
Richard H,Stadler [2]
作者单位：
FoodDrinkEurope (FDE), Ave. des Nerviens 9-31, 1040, Brussels, Belgium.
[1]
Nestlé Research, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland.
[2]
Nestlé Research & Development, Rte de Chavornay 3, CH-1350, Orbe, Switzerland.
[3]
Cereal Partners Worldwide S.A., Rte de Chavornay 7, CH-1350, Orbe, Switzerland.
[4]
General Mills Inc., Ave. Reverdil 12-14, CH-1260, Nyon, Switzerland.
[5]
Pepsico, Beaumont Park, 4 Leycroft Rd., Leiecster LE4 1ET, United Kingdom.
[6]
Specialised Nutrition Europe (SNE), Ave. des Nerviens 9-31, 1040, Brussels, Belgium.
[7]
German Federation for Food Law and Food Science, Claire-Waldoff-Str. 7, 10117, Berlin, Germany.
[8]
Société des Produits Nestlé S.A., Entre-deux-Villes 10-12, 1814, La Tour-de-Peilz, Switzerland.
[9]
European Breakfast Cereal Assn., Ave. des Nerviens 9-31, B-1040, Brussels, Belgium.
[10]
CULINARIA Europe, Reuterstraße 151, D-53113, Bonn, Germany.
[11]
European Assn. of Fruit and Vegetable Processors (Profel), Av. De Tervueren 188A, B-1150, Brussels, Belgium.
[12]
European Fruit Juice Assn. (AIJN), Rue de la Loi 221 box 5, B-1040, Brussels, Belgium.
[13]
DOI
10.1111/1541-4337.12433
PMID
33336919
发布时间
2020-12-18
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