作者：
Kun,Xu [1]
;
Lin,Shi [2]
;
Baoming,Zhang [3]
;
Baibing,Mi [1]
;
Jiaomei,Yang [1]
;
Xiaomin,Sun [4]
;
Xia,Liao [5]
;
Xiaoshuang,Dai [6]
;
Lingxia,Zeng [1]
;
Xin,Liu [7]
;
Hong,Yan [8]
作者单位：
Department of Epidemiology and Biostatistics, School of Public Health, Global Health Institute, Xi'an Jiaotong University Health Science Center, 76 West Yanta Road, 710061, Xi'an, Shaanxi, China.
[1]
School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi' an, 710062, China; Xi'an Key Laboratory of Characteristic Fruit Storage and Fresh-keeping, Xi'an, Shaanxi, China.
[2]
Hospital of Stomatology, Xi'an Jiaotong University, Xi'an, 710004, China; School of Public Health, Xi'an Jiaotong University Health Science Center, 76 West Yanta Road, 710061, Xi'an, Shaanxi, China.
[3]
Global Health Institute, Department of Nutrition and Food Safety, School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an 710061, China.
[4]
Department of Nutrition, The First Affiliated Hospital, Xi'an Jiaotong University, Xi'an, Shaanxi, China.
[5]
BGI Institute of Applied Agriculture, BGI-Agro, Shenzhen, 518083, China.
[6]
Department of Epidemiology and Biostatistics, School of Public Health, Global Health Institute, Xi'an Jiaotong University Health Science Center, 76 West Yanta Road, 710061, Xi'an, Shaanxi, China. Electronic address: xinliu@xjtu.edu.cn.
[7]
Department of Epidemiology and Biostatistics, School of Public Health, Global Health Institute, Xi'an Jiaotong University Health Science Center, 76 West Yanta Road, 710061, Xi'an, Shaanxi, China; Nutrition and Food Safety Engineering Research Center of Shaanxi Province, Key Laboratory of Environment and Genes Related to Diseases, Xi'an Jiaotong University, 76 West Yanta Road, 710061, Xi'an, Shaanxi, China. Electronic address: xjtu_yh.paper@aliyun.com.
[8]
DOI
10.1016/j.numecd.2021.03.025
PMID
34053831
发布时间
2021-09-27
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