作者：
Thais Marques Simek Vega,Gonçalves [1]
;
Martin,Schimmel [2]
;
Andries,van der Bilt [3]
;
Jianshe,Chen [4]
;
Hilbert W,van der Glas [5]
;
Kaoru,Kohyama [5]
;
Martine,Hennequin [6]
;
Marie-Agnès,Peyron [7]
;
Alain,Woda [7]
;
Claudio Rodrigues,Leles [8]
;
Luciano,José Pereira [7]
作者单位：
Department of Dentistry, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil.
[1]
Department of Reconstructive Dentistry and Gerodontology / School of Dental Medicine, University of Bern, Bern, Switzerland.
[2]
Division of Gerodontology and Removable Prosthodontics, University Clinics of Dental Medicine, University of Geneva, Geneva, Switzerland.
[3]
Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands.
[4]
Laboratory of Food Oral Processing, Zhejiang Gongshang University, Hangzhou, China.
[5]
Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan.
[6]
University of Clermont Auvergne, Clermont-Ferrand, France.
[7]
INRAE Centre, Human Nutrition Unit, Université of Clermont Auvergne, Clermont-Ferrand, France.
[8]
Federal University of Goias (UFG), Goiânia, Goiás, Brazil.
[9]
Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil.
[10]
DOI
10.1111/joor.13161
PMID
33638156
发布时间
2021-07-13
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