Chen, Si
Jiang, Ping-ping
Yu, Danxia
Liao, Gong-cheng
Wu, Shang-ling
Fang, Ai-ping
Chen, Pei-yan
Wang, Xiao-yan
Luo, Yun
Long, Jing-an
Zhong, Rong-huan
Liu, Zhao-yan
Li, Chun-lei
Zhang, Dao-ming
Zhu, Hui-lian http://orcid.org/0000-0002-5019-2827
Funding for this research was provided by:
National Natural Science Foundation of China (81472966)
Dietary Nutrition Research and Education Foundation of Danone (DIC2016-08)
Article History
Received: 15 December 2019
Accepted: 11 May 2020
First Online: 21 May 2020
Compliance with ethical standards
:
: S.C. and H.-L.Z. designed the research. S.C., G.-C.L. and S.-L.W., P.-Y.C., X.-Y.W., Y.L., J.-A.L., R.-H.Z., Z.-Y.L and D.-M.Z. conducted the research. C.-L.L. created the randomization sequences and performed the masking procedure. S.C. and A.-P.F analyzed data. S.C., D.X.Y. and H.-L.Z. contributed to the interpretation of the results. S.C., P.-P.J., D.X.Y. and H.-L.Z. wrote the paper. H.-L.Z. had primary responsibility for final content. All authors read and approved the final manuscript. All authors have no conflicts of interest.