作者：
Yangchang,Zhang [1]
;
Yang,Xiong [2]
;
Shisi,Shen [3]
;
Jialu,Yang [4]
;
Wei,Wang [5]
;
Tingting,Wu [6]
;
Li,Chen [1]
;
Qiuhua,Yu [2]
;
Hangjia,Zuo [3]
;
Xu,Wang [1]
;
Xun,Lei [2]
作者单位：
School of Public Health and Management, Chongqing Medical University, Chongqing, China.
[1]
Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China.
[2]
The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing, China.
[3]
Research Center for Public Health Security, Chongqing Medical University, Chongqing, China.
[4]
The West China Hospital, Sichuan University, Chengdu, China.
[5]
The First School of Clinical Medicine, Chongqing Medical University, Chongqing, China.
[6]
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.
[7]
School of Public Health & Institute of Child and Adolescent Health, Peking University, Beijing, China.
[8]
Department of Critical Care Medicine, Peking Union Medical College Hospital, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing, China.
[9]
DOI
10.3389/fnut.2022.801591
PMID
35425787
发布时间
2023-03-08
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