2.50
Hdl Handle:
http://hdl.handle.net/10146/76174
Title:
Introduction. Compounds in food.
Authors:
Akesson, B.; Kyrtopoulos, S.A.
Citation:
Eur. J. Nutr. 2008, 47 Suppl 2:1-2
Journal:
European Journal of Nutrition
Issue Date:
May-2008
URI:
http://hdl.handle.net/10146/76174
DOI:
10.1007/s00394-008-2002-2
PubMed ID:
18458830
Additional Links:
http://www.springerlink.com/content/a73525701718253j/
Type:
Article
Language:
en
ISSN:
1436-6207
Appears in Collections:
Articles

Full metadata record

DC FieldValue Language
dc.contributor.authorAkesson, B.-
dc.contributor.authorKyrtopoulos, S.A.-
dc.date.accessioned2009-08-04T07:41:53Z-
dc.date.available2009-08-04T07:41:53Z-
dc.date.issued2008-05-
dc.identifier.citationEur. J. Nutr. 2008, 47 Suppl 2:1-2en
dc.identifier.issn1436-6207-
dc.identifier.pmid18458830-
dc.identifier.doi10.1007/s00394-008-2002-2-
dc.identifier.urihttp://hdl.handle.net/10146/76174-
dc.language.isoenen
dc.relation.urlhttp://www.springerlink.com/content/a73525701718253j/en
dc.subjectfooden
dc.subject.meshAnticarcinogenic Agents-
dc.subject.meshBiological Markers-
dc.subject.meshFood Analysis-
dc.subject.meshHealth Food-
dc.subject.meshHumans-
dc.subject.meshNutritional Physiological Phenomena-
dc.titleIntroduction. Compounds in food.en
dc.typeArticleen
dc.identifier.journalEuropean Journal of Nutritionen

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