HIGHLIGHTS
- who: Xenobiotics Formed during Food and colleagues from the Department of Microbiology and Biochemistry of Dairy Products, Instituto Productos Lácteos Department of Functional Biology, University of Oviedo, C/Julian Clavería Oviedo, Spain have published the article: Molecular Sciences, in the Journal: (JOURNAL)
- what: In the last decade, major emphasis has been placed on the link between the ingestion of thermally processed foods and the risk of CRC.
- how: This review discusses the impact of diet on CRC the generation of xenobiotics the interactions between these xenobiotics and gut microbiota and identifying . . .
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