作者：
Hae-Yun,Chung [1]
;
Mi-Kyung,Lee [2]
;
Wookyoung,Kim [3]
;
Mi-Kyeong,Choi [4]
;
Se-Hong,Kim [5]
;
Eunmee,Kim [6]
;
Mi-Hyun,Kim [4]
;
Jung-Heun,Ha [3]
;
Hongmie,Lee [7]
;
Yun-Jung,Bae [8]
;
In-Sook,Kwun [9]
作者单位：
Department of Food and Nutrition, Soongeui Women's College, Seoul 04628, Korea.
[1]
Department of Food and Nutrition, Sunchon National University, Suncheon 57922, Korea.
[2]
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea.
[3]
Department of Food and Nutrition, Kongju National University, Yesan 32439, Korea.
[4]
Department of Family Medicine, St. Vincent's Hospital, College of Medicine, The Catholic University of Korea, Suwon 16247, Korea.
[5]
Department of Dietetics, Samsung Medical Center, Seoul 06351, Korea.
[6]
Department of Food Science and Nutrition, Daejin University, Pocehon 11159, Korea.
[7]
Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea.
[8]
Department of Food and Nutrition, College of Life Science, Andong National University, Andong 36729, Korea.
[9]
DOI
10.4162/nrp.2022.16.S1.S113
PMID
35651833
发布时间
2022-07-16
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