Xu Wang1,2, Jiewen Xie1,2, Juan Pang1,2, Hanyue Zhang1,2, Xu Chen1,2, Jiesheng Lin2,3,4, Qing Li1,2, Qian Chen1,2, Jing Ma1,2, Xiping Xu5, Yan Yang2,5,6, Wenhua Ling1,2,5, Yuming Chen2,3,5. 1. Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, Guangdong Province, P. R. China. 2. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou, Guangdong Province, P. R. China. 3. Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, Guangdong Province, P. R. China. 4. Institute of Future Cities, The Chinese University of Hong Kong, Hong Kong, P. R. China. 5. Guangdong Engineering Technology Center of Nutrition Transformation, Guangzhou, Guangdong Province, P. R. China. 6. Department of Nutrition, School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen, Guangdong Province, P. R. China.
Authors: Kara Wegermann; Catherine Howe; Ricardo Henao; Ying Wang; Cynthia D Guy; Manal F Abdelmalek; Anna Mae Diehl; Cynthia A Moylan Journal: Hepatol Commun Date: 2021-01-05