PELUSO, M., MUNNIA, A., PIRO, S., JEDPIYAWONGSE, A., SANGRAJRANG, S., GIESE, R. W., . . . SRIVATANAKUL, P. (2011). Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D-erythro-pentafuranosyl)pyrimido[1,2-α]purin-10(3H)-one deoxyguanosine adduct formation.

PELUSO, MARCO, ARMELLE MUNNIA, SARA PIRO, ADISORN JEDPIYAWONGSE, SULEEPORN SANGRAJRANG, ROGER W. GIESE, MARCELLO CEPPI, PAOLO BOFFETTA, and PETCHARIN SRIVATANAKUL. Fruit and Vegetable and Fried Food Consumption and 3-(2-deoxy-β-D-erythro-pentafuranosyl)pyrimido[1,2-α]purin-10(3H)-one Deoxyguanosine Adduct Formation. 2011.

PELUSO, MARCO, et al. Fruit and Vegetable and Fried Food Consumption and 3-(2-deoxy-β-D-erythro-pentafuranosyl)pyrimido[1,2-α]purin-10(3H)-one Deoxyguanosine Adduct Formation. 2011.