Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer-Reference-Cited by-同舟云学术

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

Published:2015-11 Issue: Volume:187 Page:29-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Van Hecke Thomas,Vossen Els,Hemeryck Lieselot Y.,Vanden Bussche Julie,Vanhaecke Lynn,De Smet Stefaan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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