| Autor: |
Shimizu A; Department of Food and Health Science, Faculty of Health and Human Development, The University of Nagano, Nagano, Japan.; Institute of Health and Nutrition, Nagoya University of Arts and Sciences, Nisshin, Japan., Okada K; Institute of Health and Nutrition, Nagoya University of Arts and Sciences, Nisshin, Japan., Tomata Y; School of Nutrition and Dietetics, Faculty of Health and Social Services, Kanagawa University of Human Services, Yokosuka, Japan., Uno C; Institute of Health and Nutrition, Nagoya University of Arts and Sciences, Nisshin, Japan., Kawase F; Graduate School of Nutritional Science, Nagoya University of Arts and Sciences, Nisshin, Japan., Momosaki R; Department of Rehabilitation Medicine, Mie University Graduate School of Medicine, Tsu, Japan. |
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