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.
| Image |  |
|---|---|
| Description | scientific article published on December 2011 |
| Author/s |
author: Marco Peluso Sara Piro Armelle Munnia Paolo Boffetta Marcello Ceppi |
| Publication date | December 1, 2011 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |