| Authors: |
Zhang F; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China; Key Laboratory of Human Microbiome and Chronic Diseases (Sun Yat-sen University), Ministry of Education, Guangzhou, China. Electronic address: zfcuhkszri@163.com., Zhou G; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China., Schewe M; Department of Medicine II, Medical Faculty Mannheim, University of Heidelberg, Mannheim, Germany., Kulling SE; Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institute (MRI), Federal Research Institute of Food and Nutrition, Karlsruhe, Germany., Ding Y; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, China; Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China. Electronic address: dingyu@jnu.edu.cn., Mozaffarian D; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA; Tufts University School of Medicine, Boston, MA, USA; Department of Medicine, Tufts Medical Center, Boston, MA, USA. Electronic address: dariush.mozaffarian@tufts.edu., Zuo T; Key Laboratory of Human Microbiome and Chronic Diseases (Sun Yat-sen University), Ministry of Education, Guangzhou, China; Guangdong Institute of Gastroenterology, The Sixth Affiliated Hospital, Sun Yat-sen University, Guangzhou, China; Biomedical Innovation Center, The Sixth Affiliated Hospital, Sun Yat-sen University, Guangzhou, China. Electronic address: zuot@mail.sysu.edu.cn. |
