Raw versus cooked vegetables and cancer risk

Cancer Epidemiology Biomarkers and Prevention

Volumn 13, Issue 9, 2004, Pages 1422-1435

  Link, Lilli B ^a   Potter, John D ^b  

^a Columbia University ^*  (United States)

^b Fred Hutchinson Cancer Research Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

INTESTINE ENZYME;

BREAST CANCER; CANCER RISK; COLORECTAL CANCER; COOKING; CORRELATION ANALYSIS; DIGESTION; ESOPHAGUS CANCER; FOOD INTAKE; HUMAN; LARYNX CANCER; LUNG CANCER; MOUTH CANCER; PHARYNX CANCER; PRIORITY JOURNAL; REVIEW; RISK ASSESSMENT; STOMACH CANCER; VEGETABLE;

CASE-CONTROL STUDIES; COHORT STUDIES; COOKERY; CROSS-SECTIONAL STUDIES; DATA INTERPRETATION, STATISTICAL; FEMALE; FOOD HABITS; HUMANS; MALE; NEOPLASMS; RISK; VEGETABLES;

EID: 4444323260     PISSN: 10559965     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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