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Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk
Exposure to heterocyclic aromatic amines (HAAs), carcinogens produced when meat is cooked at high temperatures, is an emerging risk factor for colorectal cancer (CRC). In a cross-sectional study of 342 patients undergoing a screening colonoscopy, the role of 2-amino-1-methyl-6-phenylimidazo[4,5-b]py...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Berlin Heidelberg
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4166582/ https://ncbi.nlm.nih.gov/pubmed/25231222 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12263-014-0430-6 |
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