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Similar content being viewed by others Background Regular consumption of cooked and processed meat increases the risk for colorectal cancer (CRC) due to the prolonged exposure to meat-derived carcinogens such as 2-amino-1-methyl-6-phenylimidazo [4,5- b ] pyridine (PhIP), 2-amino-3,8-dimethylimidazo [4,5- f ]quinoxaline (MeIQx) and other heterocyclic amines (HCA) [1, 2]
Journal of Drugs in Dermatology, 18(6), 553-557 .
Biological Valorization Strategies for Converting Lignin into Fuels and Chemicals
[DOI] [PMC free article] [PubMed] [Google Scholar] 32.Beltramo G., Cottenet J., Mariet A.-S., Georges M., Piroth L., Tubert-Bitter P., Bonniaud P., Quantin C
Liu DQ et al
