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.
Zeitschrift:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0057,  1944-0049

Datum der Publikation: 2008

Ausgabe: 25

Nummer: 1

Seiten: 2-24

Art: Artikel

DOI: 10.1080/02652030701474235 GOOGLE SCHOLAR
Datenquelle: Scopus