作者：
Jimenez-Pavon, D [1]
;
Sese, M. A [2]
;
Huybrechts, I [3]
;
Cuenca-Garcia, M [4]
;
Palacios, G [5]
;
Ruiz, J. R [6]
;
Breidenassel, C [7]
;
Leclercq, C [8]
;
Beghin, L [9]
;
Plada, M ;
Manios, Y ;
Androutsos, O ;
Dallongeville, J ;
Kafatos, A ;
Widhalm, K ;
Molnar, D ;
Moreno, L. A.
作者单位：
National Research Institute on Food and Nutrition, Rome, Italy
[1]
GENUD (Growth, Exercise, Nutrition and Development) Research Group, Department of Physiotherapy and Nursing, Faculty of Health Sciences, University of Zaragoza, Avenida Domingo Miral s/n, CP, 50009 Zaragoza, Spain
[2]
International Agency for Research on Cancer, Dietary Exposure Assessment Group, 150 Cours Albert Thomas, 69372, Lyon CEDEX 08, France
[3]
ImFINE Research Group, Department of Health and Human Performance, Facultad de Ciencias de la Actividad Física y del Deporte (INEF), Universidad Politécnica de Madrid, Madrid, Spain
[4]
Preventive Medicine and Nutrition Clinic, University of Crete, Heraklion, Greece
[5]
Inserm U995, Faculté de médecine, Université Lille 2, Lille, France
[6]
Institut für Ernhrungs- und Lebensmittelwissenschaften-Humanernhrung, Rheinische Friedrich-Wilhelms Universitat, Bonn, Germany
[7]
Department of Medical Physiology, School of Medicine, University of Granada, Spain
[8]
Department of Physical Education and Sport, School of Sport Sciences, University of Granada, Spain
[9]
发布时间
2014-09-29
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