Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
出版年份 2022 全文链接
标题
Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
作者
关键词
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出版物
International Journal of Environmental Research and Public Health
Volume 19, Issue 8, Pages 4781
出版商
MDPI AG
发表日期
2022-04-15
DOI
10.3390/ijerph19084781
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