| Autor: |
Al Banna MH; Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh., Hamiduzzaman M; Faculty of Health, Southern Cross University, Gold Coast, Bilinga, QLD 4225, Australia., Kundu S; School of Public Health, Southeast University, Nanjing 210096, China.; Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh., Sultana MS; Department of Public Health and Informatics, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh., Seidu AA; Department of Population and Health, University of Cape Coast, Cape Coast PMB TF0494, Ghana.; College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, QLD 4811, Australia., Brazendale K; Department of Health Sciences, University of Central Florida, Orlando, FL 32816, USA., Abid MT; Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh., Ara T; Department of Food and Nutrition, College of Home Economics, Azimpur, Dhaka 1205, Bangladesh., Rifat MA; Department of Global Public Health, Karolinska Institutet, 17177 Solna, Sweden., Mozumder NHMR; Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh., Hagan JE Jr; Department of Health, Physical Education & Recreation, College of Education Studies, University of Cape Coast, Cape Coast PMB TF0494, Ghana.; Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany., Khan MSI; Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh., Schack T; Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany. |
