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1 Ergebnisse
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Content of nitric oxide and glycative compounds in cured me..:
Yang Ya-chen
;
Wang Zhi-hong
;
Yin Mei-chin
https://doi.org/10.1051/bmdcn/2018080210. , 2018
Link:
https://doi.org/10.1051/bmdcn/2018080210
RT Journal T1
Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ce6abddee83a4be383e86c6fd926caf0&Exemplar=1&LAN=DE A1 Yang Ya-chen A1 Wang Zhi-hong A1 Yin Mei-chin PB China Medical University YR 2018 K1 Cured meat K1 Nitric oxide K1 3-Nitrotyrosine K1 Pentosidine K1 Carboxymethyllysine K1 Medicine K1 R JF https://doi.org/10.1051/bmdcn/2018080210 LK http://dx.doi.org/https://doi.org/10.1051/bmdcn/2018080210 DO https://doi.org/10.1051/bmdcn/2018080210 SF ELIB - SuUB Bremen
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