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Effects of plant-derived flavonoids and polyphenolic acids on the activity of mutagens from cooked food

✍ Scribed by A.J. Alldrick; J. Flynn; I.R. Rowland

Book ID: 113192963
Publisher: Elsevier Science
Year: 1986
Tongue: English
Weight: 601 KB
Volume: 163
Category: Article
ISSN: 0027-5107
DOI: 10.1016/0027-5107(86)90020-5

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