COOKED-FOOD MUTAGENS - CURRENT KNOWLEDGE OF FORMATION AND BIOLOGICAL SIGNIFICANCE

被引：79
作者：
OVERVIK, E
GUSTAFSSON, JA
机构：
[1] Department of Medical Nutrition, Karolinska Institute, NOVUM, F60 Huddinge University Hospital
来源：
MUTAGENESIS | 1990年 / 5卷 / 05期
关键词：
D O I：
10.1093/mutage/5.5.437
中图分类号：
Q3 [遗传学];
学科分类号：
071007 ; 090102 ;
摘要：
[No abstract available]
引用
收藏
页码：437 / 446
页数：10
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