Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef
| Autor: | Wang, Yi Y., Vuolo, Loretto L., Spingarn, Neil E., Weisburger, John H. |
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| Zdroj: | In Cancer Letters 1982 16(2):179-189 |
| Databáze: | ScienceDirect |
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