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History
- Received: July 20, 2020
- Accepted: February 18, 2021
- Published online July 1, 2021.
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- Previous version (May 27, 2021 - 08:46).
- You are viewing the most recent version of this article.
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© Dusingizimana et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly cited. To view a copy of the license, visit https://creativecommons.org/licenses/by/4.0/. When linking to this article, please use the following permanent link: https://doi.org/10.9745/GHSP-D-20-00422
Author Information
- Theogene Dusingizimanaa,b⇑,
- Janet L. Webera,
- Thiagarajah Ramilanc,
- Per Ole Iversend,e,f,
- Louise Brougha
- aSchool of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
- bDepartment of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Musanze, Rwanda.
- cSchool of Agriculture and Environment, Massey University, Palmerston North, New Zealand.
- dDepartment of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
- eDepartment of Hematology, Oslo University Hospital, Oslo, Norway.
- fDivision of Human Nutrition, Faculty of Medical Health Sciences, Stellebosh University, Tygerberg, South Africa.
- Correspondence to Theogene Dusingizimana (T.Dusingizimana{at}massey.ac.nz).
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