| Authors: |
Abboud M; Department of Health Sciences, College of Natural and Health Sciences, Zayed University (Dubai Campus), Dubai P.O. Box 19282, United Arab Emirates., Haidar S; Department of Nutrition and Food Science, Faculty of Arts and Sciences, Lebanese International University, Beirut P.O. Box 146404, Lebanon., Mahboub N; Department of Nutrition and Food Science, Faculty of Arts and Sciences, Lebanese International University, Beirut P.O. Box 146404, Lebanon.; Department of Health Promotion, School CAPHRI, Care and Public Health Research Institute, Faculty of Health, Medicine and Life Sciences, Maastricht University, 6200 MD Maastricht, The Netherlands., Papandreou D; Department of Health Sciences, College of Natural and Health Sciences, Zayed University (Abu Dhabi Campus), Abu Dhabi P.O. Box 144534, United Arab Emirates., Al Anouti F; Department of Health Sciences, College of Natural and Health Sciences, Zayed University (Abu Dhabi Campus), Abu Dhabi P.O. Box 144534, United Arab Emirates., Rizk R; Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Byblos P.O. Box 36, Lebanon.; Institut National de Santé Publique, d'Epidémiologie Clinique, et de Toxicologie (INSPECT-LB), Beirut P.O. Box 14404, Lebanon. |
