【序号】：1
【作者】：Zhao JG1, Zeng XT1, Wang J1, Liu L2.
【题名】：Association Between Calcium or Vitamin D Supplementation andFracture Incidence in Community-Dwelling Older Adults: A Systematic Review andMeta-analysis.
【期刊】：JAMA.
【年、卷、期、起止页码】：2017 Dec 26;318(24):2466-2482. doi:10.1001/jama.2017.19344.
【全文链接】：
【序号】：2
【作者】：Liu, C. M. , Liang, R. H. , Dai, T. T. , Ye, J. P. , Zeng, Z.C. , & Luo, S. J. , et al.
【题名】：Effect of dynamic high pressure microfluidization modifiedinsoluble dietary fiber on gelatinization and rheology of rice starch.
【期刊】：Food Hydrocolloids,
【年、卷、期、起止页码】：(2016). 57, 55-61.
【全文链接】：
【序号】：3
【作者】：J. Poore1,2,*, T. Nemecek3
【题名】：Reducing food’s environmental impacts through producers andconsumers
【期刊】：Science
【年、卷、期、起止页码】：01 Jun 2018:
Vol. 360, Issue 6392, pp. 987-992
【全文链接】：DOI: 10.1126/science.aaq0216
【序号】：4
【作者】：Mark JbollandPhDaAndrewGrey
【题名】：Effects of vitamin D supplementation on musculoskeletalhealth: a systematic review, meta-analysis, and trial sequential analysis
【期刊】：The Lancet Diabetes & Endocrinology
【年、卷、期、起止页码】：Volume 6, Issue 11, November 2018, Pages 847-858
【全文链接】：
【序号】：5
【作者】：Liu, C. M. , Guo, X. J. , Liang, R. H. , Liu, W. , &Chen, J.
【题名】：Alkylated pectin: molecular characterization, conformationalchange and gel property.
【期刊】：Food Hydrocolloids
【年、卷、期、起止页码】：(2017)., 69, 341-349.
【全文链接】：