QQ客服 官方微博 反馈留言

	Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China
	Xiaofang Jia; Jiawu Liu; Bo Chen; Donghui Jin; Zhongxi Fu; Huilin Liu; Shufa Du; Barry M Popkin and Michelle A Mendez
刊名	Public Health Nutrition
	2018
卷号	Vol.21 No.7页码:1307-1318
关键词	Food composition Fat SFA Sodium Potassium Protein Restaurants China
ISSN号	1368-9800;1475-2727
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5465522
专题	湖南大学
作者单位	1.National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, People’s Republic of Chin 2.Department of Non-communicable Disease Prevention, Hunan Center for Disease Control and Prevention, Changsha, Hunan Province, People’s Republic of Chin 3.Center for Chemical Analysis, College of Chemistry and Chemical Engineering, Hunan Normal University, Changsha, Hunan Province, People’s Republic of Chin 4.Department of Nutrition, Gillings School of Global Public Health, Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516-2524, USA
推荐引用方式 GB/T 7714	Xiaofang Jia,Jiawu Liu,Bo Chen,et al. Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China[J]. Public Health Nutrition,2018,Vol.21 No.7:1307-1318.
APA	Xiaofang Jia.,Jiawu Liu.,Bo Chen.,Donghui Jin.,Zhongxi Fu.,...&Barry M Popkin and Michelle A Mendez.(2018).Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China.Public Health Nutrition,Vol.21 No.7,1307-1318.
MLA	Xiaofang Jia,et al."Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China".Public Health Nutrition Vol.21 No.7(2018):1307-1318.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。