| Authors: |
Patel S; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA., da Silva Santos GL; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA.; Universidade de Pernambuco, Petrolina, Pernambuco, Brazil., Florence J; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA., Kahmini AR; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA., Shi Y; Department of Biological Science, Florida State University, Tallahassee, FL, USA., Garcia MR; Department of Biomedical Sciences, College of Medicine, Florida State University, Tallahassee, FL, USA., Gordon BS; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA., Chase PB; Department of Biological Science, Florida State University, Tallahassee, FL, USA., Solís C; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA., Laitano O; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA.; Department of Applied Physiology and Kinesiology, University of Florida, Gainesville, FL, USA., Pinto JR; Department of Biomedical Sciences, College of Medicine, Florida State University, Tallahassee, FL, USA., Parvatiyar MS; Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA. mparvatiyar@fsu.edu. |
