Autor:	Api, A.M. ^a, Belsito, D. ^b, Botelho, D. ^a, Bruze, M. ^c, Burton, G.A., Jr. ^d, Buschmann, J. ^e, Dagli, M.L. ^f, Date, M. ^a, Dekant, W. ^g, Deodhar, C. ^a, Francis, M. ^a, Fryer, A.D. ^h, Jones, L. ^a, Joshi, K. ^a, La Cava, S. ^a, Lapczynski, A. ^a, Liebler, D.C. ⁱ, O'Brien, D. ^a, Patel, A. ^a, Penning, T.M. ^j, Ritacco, G. ^a, Romine, J. ^a, Sadekar, N. ^a, Salvito, D. ^a, Schultz, T.W. ^k, Sipes, I.G. ^l, Sullivan, G. ^{a, ∗}, Thakkar, Y. ^a, Tokura, Y. ^m, Tsang, S. ^a
Zdroj:	In Food and Chemical Toxicology December 2019 134 Supplement 1
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect