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Volumn 52, Issue 3, 2008, Pages 305-306
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Physiological effects of thermally treated foods
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a
NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
ADVANCED GLYCATION END PRODUCT;
ANTIOXIDANT;
CARCINOGEN;
EDITORIAL;
FOOD CONTAMINATION;
FOOD HANDLING;
GLYCATION;
HEAT;
HUMAN;
METHODOLOGY;
NUTRITIONAL VALUE;
RISK FACTOR;
ANTIOXIDANTS;
CARCINOGENS;
FOOD CONTAMINATION;
FOOD HANDLING;
GLYCOSYLATION END PRODUCTS, ADVANCED;
HEAT;
HUMANS;
MAILLARD REACTION;
NUTRITIVE VALUE;
RISK FACTORS;
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EID: 41949116268
PISSN: 16134125
EISSN: 16134133
Source Type: Journal
DOI: 10.1002/mnfr.200890010 Document Type: Editorial |
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Times cited : (3)
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References (0)
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