作者：
Yue,Sun [1]
;
Chenjie,Ling [2]
;
Linsheng,Liu [3]
;
Jianwei,Zhang [4]
;
Jian,Wang [5]
;
Xing,Tong [6]
;
Khemayanto,Hidayat [1]
;
Mengting,Chen [7]
;
Xiaofang,Chen [8]
;
Hui,Zhou [8]
;
Jiaying,Xu [9]
;
Liqiang,Qin [1]
;
Wanzhan,Zhu [8]
;
Jing,Yang [10]
作者单位：
Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, Suzhou 215000, China.
[1]
Department of Clinical Nutrition, Dushu Lake Hospital Affiliated to Soochow University, Suzhou 215000, China.
[2]
Department of Pharmacy, The First Affiliated Hospital of Soochow University, Suzhou 215000, China.
[3]
Department of Clinical Nutrition, Suzhou Municipal Hospital, Suzhou 215000, China.
[4]
School of Environment and Civil Engineering, Jiangnan University, Wuxi 214000, China.
[5]
Laboratory Center, Medical College of Soochow University, Suzhou 215000, China.
[6]
Department of Endocrinology and Metabolism, The First Affiliated Hospital of Soochow University, Suzhou 215000, China.
[7]
Suzhou Industrial Park Centers for Disease Control and Prevention, Suzhou 215000, China.
[8]
State Key Laboratory of Radiation Medicine and Protection, School of Radiation Medicine and Protection, Soochow University, Suzhou 215000, China.
[9]
Department of Clinical Nutrition, The First Affiliated Hospital of Soochow University, Suzhou 215000, China.
[10]
DOI
10.3390/nu14214540
PMID
36364801
发布时间
2023-03-08
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