| Authors: |
Lin SH; School of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw.; School of Food Safety, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw., Soetanto CG; School of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw., Chiu WC; School of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw., Cross TL; Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA, purdue.edu., Kao NJ; Department of Nutrition and Health Sciences, Kainan University, Taoyuan, Taiwan, knu.edu.tw., Wu YR; Department of Neurology, Chang Gung Memorial Hospital, Linkou Medical Center, Taoyuan, Taiwan, cgmh.org.tw.; Department of Neurology, College of Medicine, Chang Gung University, Taoyuan, Taiwan, cgu.edu.tw., Lin CI; Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan, cgust.edu.tw.; Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, Taiwan, cgust.edu.tw., Jha P; School of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw.; School of Food Safety, Taipei Medical University, Taipei, Taiwan, tmu.edu.tw.; Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA, purdue.edu.; Department of Nutrition and Health Sciences, Kainan University, Taoyuan, Taiwan, knu.edu.tw.; Department of Neurology, Chang Gung Memorial Hospital, Linkou Medical Center, Taoyuan, Taiwan, cgmh.org.tw.; Department of Neurology, College of Medicine, Chang Gung University, Taoyuan, Taiwan, cgu.edu.tw.; Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan, cgust.edu.tw.; Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, Taiwan, cgust.edu.tw. |
