Increased oxidative and nitrosative reactions during...

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

Van Hecke, Thomas, Vossen, Els, Hemeryck, Lieselot Y., Vanden Bussche, Julie, Vanhaecke, Lynn, De Smet, Stefaan
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Volume:
187
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.04.029
Date:
November, 2015
File:
PDF, 366 KB
english, 2015
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