【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】：
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