作者
Somaye Fatahi,Ali Nazary-Vannani,Mohammad Hassan Sohouli,Zeinab Mokhtari,Hamed Kord‐Varkaneh,Vihan Moodi,Shing Cheng Tan,Teck Yew Low,Fernando Zanghelini,Farzad Shidfar
摘要
Somaye Fatahiab, Ali Nazary-Vannanic, Mohammad Hassan Sohouliab, Zeinab Mokhtaride, Hamed Kord-Varkanehd, Vihan Moodifg, Shing Cheng Tanh, Teck Yew Lowh, Fernando Zanghelinii & Farzad Shidfarb*a Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iranb Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iranc Students' Scientific Research Center (SSRC), Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Irand Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Irane Department of Clinical Nutrition and dietetics, Faculty of Nutrition 12 Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iranf School of Medicine, Tehran University of Medical Sciences, Tehran, Irang Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iranh UKM Medical Molecular Biology Institute, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysiai National Institute for Health Research (NIHR) Innovation Observatory, Newcastle University, Newcastle Upon Tyne, UK