作者：
Elyas,Nattagh-Eshtivani [1]
;
Hanieh,Barghchi [2]
;
Naseh,Pahlavani [2]
;
Mehdi,Barati [3]
;
Yasaman,Amiri [4]
;
Abdulmannan,Fadel [5]
;
Maryam,Khosravi [6]
;
Saeedeh,Talebi [7]
;
Pishva,Arzhang [2]
;
Rahele,Ziaei [2]
;
Abed,Ghavami [8]
作者单位：
Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran.
[1]
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
[2]
Nutrition and Biochemistry Department, School of Medicine, Social Development and Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran.
[3]
Department of Clinical Biochemistry and Nutrition, Faculty of Medicine, Kurdistan University of Medical Sciences, Sanandaj, Iran.
[4]
Department of Immunology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
[5]
Medical School, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
[6]
School of Sport and Exercise Sciences, Liverpool John Moores University, Liverpool, UK.
[7]
Department of Biochemistry and Diet Therapy, Faculty of Nutritional Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
[8]
Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
[9]
DOI
10.1002/ptr.7312
PMID
34729825
发布时间
2022-01-24
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