Heterocyclic amines: Human carcinogens in cooked food?

W. Pfau, S. Knasmüller, H. R. Glatt, H. Frandsen, J. Alexander, Michael Murkovic, G. Sontag, T. Galceran, R. Edenharder, K. Skog

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)83-86
JournalNutrition, metabolism and cardiovascular diseases
Volume11, Suppl.
Publication statusPublished - 2001

Cite this

Pfau, W., Knasmüller, S., Glatt, H. R., Frandsen, H., Alexander, J., Murkovic, M., ... Skog, K. (2001). Heterocyclic amines: Human carcinogens in cooked food? Nutrition, metabolism and cardiovascular diseases, 11, Suppl., 83-86.