作者：
Gianluca,Tognon [1]
;
Belen,Beltramo [2]
;
Rutger,Schilpzand [1]
;
Lauren,Lissner [1]
;
Annet J C,Roodenburg [3]
;
Rokiah,Don [4]
;
Krishnapillai Madhavan,Nair [5]
;
Ngozi,Nnam [6]
;
Bruce,Hamaker [7]
;
Herbert,Smorenburg [8]
作者单位：
Choices International Foundation, 2501 HE The Hague, The Netherlands.
[1]
School of Health Sciences, University of Skövde, 541 28 Skövde, Sweden.
[2]
Institute of Medicine, School of Public Health and Community Medicine, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden.
[3]
Department of Nutrition and Health HAS, University of Applied Sciences, 5200 MA 's-Hertogenbosch, The Netherlands.
[4]
Nutrition and Dietetics Division, International Medical University, Kuala Lumpur 57000, Malaysia.
[5]
Former Scientist, National Institute of Nutrition (ICMR), Choices International Scientific Committee, Hyderabad 500007, India.
[6]
Department of Nutrition & Dietetics, University of Nigeria, Nsukka 410001, Nigeria.
[7]
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
[8]
DOI
10.3390/nu13124509
PMID
34960059
发布时间
2022-01-07
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