Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

  1. Alaejos, M.S.
  2. González, V.
  3. Afonso, A.M.
Revista:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0057,  1944-0049

Año de publicación: 2008

Volumen: 25

Número: 1

Páginas: 2-24

Tipo: Artículo

DOI: 10.1080/02652030701474235 GOOGLE SCHOLAR
Fuente de los datos: Scopus