第一单位：
Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bengaluru, India.
作者：
Bellam H Rajashekar,Reddy [1]
;
Prashanth,Thankachan [1]
;
Masoami,Hatakayama [2]
;
Netravati,Hiremath [3]
;
Diego,Moretti [4]
;
Yellodu A,Nanjareddy [5]
;
Mathi B,Thumilan [5]
;
Ramapura L,Ravikumar [6]
;
Shamprasad,Phadnis [6]
;
Beena,Bose [1]
;
Lucy,Poveda [7]
;
Geetha,Kalaiah [3]
;
Michael B,Zimmermann [4]
;
Kentaro K,Shimizu [8]
;
Ralph,Schlapbach [7]
;
Anura V,Kurpad [9]
;
Sheshshayee M,Sreeman [5]
作者单位：
Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bengaluru, India.
[1]
Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland.;Functional Genomics Center Zurich, Zurich, Switzerland.
[2]
All India Coordinated Research Project (Foods and Nutrition), University of Agricultural Sciences, Bengaluru, India.
[3]
Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
[4]
Department of Crop Physiology, University of Agricultural Sciences, Bengaluru, India.
[5]
Department of Biotechnology, University of Agricultural Sciences, Bengaluru, India.
[6]
Functional Genomics Center Zurich, Zurich, Switzerland.
[7]
Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland.
[8]
Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bengaluru, India.;Department of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bengaluru, India.
[9]
DOI
10.3389/fnut.2021.791392
PMID
35402470
发布时间
2022-04-13
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