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Autor:
Ohemeng A; Department of Nutrition and Food Science, School of Biological Sciences, College of Basic and Applied Sciences, University of Ghana, Legon Boundary, Accra, Ghana. anohemeng@ug.edu.gh., Nartey EB; Department of Nutrition and Food Science, School of Biological Sciences, College of Basic and Applied Sciences, University of Ghana, Legon Boundary, Accra, Ghana., Quaidoo E; Department of Nutrition, School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, MA, United States of America., Ansong RS; Department of Nutrition and Food Science, School of Biological Sciences, College of Basic and Applied Sciences, University of Ghana, Legon Boundary, Accra, Ghana., Asiedu MS; Department of Nutrition and Food Science, School of Biological Sciences, College of Basic and Applied Sciences, University of Ghana, Legon Boundary, Accra, Ghana.
Publikováno v:
BMC public health [BMC Public Health] 2023 Mar 06; Vol. 23 (1), pp. 434. Date of Electronic Publication: 2023 Mar 06.