Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer-Reference-Cited by-同舟云学术

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Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer

Published:1990-02-21 Issue:4 Volume:82 Page:282-285
ISSN:0027-8874
Container-title:JNCI Journal of the National Cancer Institute
language:en
Short-container-title:JNCI Journal of the National Cancer Institute

Author:

Micozzi M. S.,Beecher G. R.,Taylor P. R.,Khachik F.

Publisher

Oxford University Press (OUP)

Subject

Cancer Research,Oncology

Link

http://academic.oup.com/jnci/article-pdf/82/4/282/7802700/82-4-282.pdf

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