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pro vyhledávání: '"Zhihong H. Wang"'
Publikováno v:
Obesity Reviews. 15:16-26
China's food consumption patterns and eating and cooking behaviours changed dramatically between 1991 and 2011. Macronutrient composition has shifted towards fats, and protein and sodium intakes remain high and potassium intake low. The rapid decline
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db2699849fb27c7ae4bd91584193a354
https://doi.org/10.1111/obr.12124
https://doi.org/10.1111/obr.12124
