Cooked-food mutagens: Current knowledge of formation and biological significance

Eva Övervik; Jan Åke Gustafsson

doi:10.1093/mutage/5.5.437

Cooked-food mutagens: Current knowledge of formation and biological significance

Eva Övervik, Jan Åke Gustafsson

Research output: Contribution to journal › Review article › peer-review

Original language	English (US)
Pages (from-to)	437-446
Number of pages	10
Journal	Mutagenesis
Volume	5
Issue number	5
DOIs	https://doi.org/10.1093/mutage/5.5.437
State	Published - Sep 1990

ASJC Scopus subject areas

Genetics
Toxicology
Genetics(clinical)
Health, Toxicology and Mutagenesis

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10.1093/mutage/5.5.437

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title = "Cooked-food mutagens: Current knowledge of formation and biological significance",

author = "Eva {\"O}vervik and Gustafsson, {Jan {\AA}ke}",

note = "Funding Information: This work has been supported by grants from the Bank of the Sweden Tercentenary Foundation and the Swedish Cancer Society. Copyright: Copyright 2010 Elsevier B.V., All rights reserved.",

year = "1990",

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doi = "10.1093/mutage/5.5.437",

language = "English (US)",

volume = "5",

pages = "437--446",

journal = "Mutagenesis",

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TY - JOUR

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T2 - Current knowledge of formation and biological significance

AU - Övervik, Eva

AU - Gustafsson, Jan Åke

N1 - Funding Information: This work has been supported by grants from the Bank of the Sweden Tercentenary Foundation and the Swedish Cancer Society. Copyright: Copyright 2010 Elsevier B.V., All rights reserved.

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JO - Mutagenesis

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Cooked-food mutagens: Current knowledge of formation and biological significance

ASJC Scopus subject areas

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