Measurement of the Thermic Effect of Food in a Chinese Mixed Diet in Young People.

Autor: Tian Y; Department of Nutrition and Food Hygiene, School of Public Health, Yangzhou University, Yangzhou 225009, Jiangsu, China., Cao HP; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Huan YP; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Gong JW; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Yuan KH; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Chen WZ; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Hu J; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China., Shi YF; Department of Nutrition and Food Hygiene, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Publikováno v: Biomedical and environmental sciences : BES [Biomed Environ Sci] 2023 Jul 20; Vol. 36 (7), pp. 585-594.

Complications of treatment of acromioclavicular joint dislocation and unstable distal clavicular fracture with clavicular hook plate. (English)

Autor: ZHU Yi-yong, CUI Heng-yan, JIANG Pan-qiang, WANG Jian-liang

Publikováno v: China Journal of Orthopaedics & Traumatology / Zhongguo Gu Shang; nov2013, Vol. 26 Issue 11, p927-913, 5p