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Influence of Lipids and Pro- and Antioxidants on the Yield of Carcinogenic Heterocyclic Amines in Cooked Foods and Model Systems

Maria Johansson

出版	Department of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund Univresity, 1995
URL	http://books.google.com.hk/books?id=iKdqAAAAMAAJ&hl=&source=gbs_api