Cooking temperature, heat-generated-carcinogens, and the risk of stomach and colorectal cancers

Autor:	Ngoan Tran Le, Thu, N. T., Lua, N. T., Hang, L. T. M., Bich, N. N., Hieu, N., Quyet, H., Tai, L. T., Van, D.D., Khan, N. C., Mai, L. B., Tokudome, S., Yoshimura, T.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::891d3f92d9543d8b5c9b1a8acdba33a7 http://www.scopus.com/inward/record.url?eid=2-s2.0-67650908761&partnerID=MN8TOARS Zobrazit plný text záznamu