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Autor:
Lee JE; Department of Clinical Nutrition Science, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul, Republic of Korea., Kim YJ; Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea., Park HJ; Department of Food and Nutrition, Yuhan University, Bucheon, Republic of Korea., Park S; Department of Sport Science, Korea Institute of Sport Science, Seoul, Republic of Korea., Kim H; Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea. khs7882@hanmail.net., Kwon O; Department of Clinical Nutrition Science, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul, Republic of Korea. orank@ewha.ac.kr.; Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea. orank@ewha.ac.kr.
Publikováno v:
BMC public health [BMC Public Health] 2019 Jul 17; Vol. 19 (1), pp. 956. Date of Electronic Publication: 2019 Jul 17.