作者单位：
Department of Food Science and Nutrition, Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Republic of Korea.
[1]
Department of General Surgery, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.
[2]
Department of Orthopedic Clinic, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.
[3]
Department of Rehabilitation Medicine, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.
[4]
Department of Orthopedic Surgery, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.
[5]
Department of Anesthesiology and Pain Medicine, Gwangju Wooridul Hospital, Gwangju 61963, Republic of Korea.
[6]
Department of Sports, Korea National Sport University, Seoul 05541, Republic of Korea.;Korea Institute for Applied Anatomy, College of Sports Science, Korea National Sport University, Seoul 05541, Republic of Korea.
[7]
Department of Family Medicine, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.
[8]
Department of Orthopedic Surgery, Borntouch Orthopaedic Clinic, Seoul 05269, Republic of Korea.;Department of Sports, Korea National Sport University, Seoul 05541, Republic of Korea.
[9]
DOI
10.3390/jcm13247754
PMID
39768677
发布时间
2025-01-08
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