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Raphaëlle L. Santarelli, Jean-Luc Vendeuvre, Nathalie Naud et Sylviane Taché, « Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats », Cancer Prevention Research (Philadelphia, Pa.), vol. 3, no 7, , p. 852–864 (ISSN1940-6215, PMID20530708, PMCID2931773, DOI10.1158/1940-6207.CAPR-09-0160, lire en ligne, consulté le ).
William Crowe, Christopher T. Elliott et Brian D. Green, « A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer », Nutrients, vol. 11, no 11, (ISSN2072-6643, PMID31694233, PMCID6893523, DOI10.3390/nu11112673, lire en ligne, consulté le ).
Raphaëlle L. Santarelli, Jean-Luc Vendeuvre, Nathalie Naud et Sylviane Taché, « Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats », Cancer Prevention Research (Philadelphia, Pa.), vol. 3, no 7, , p. 852–864 (ISSN1940-6215, PMID20530708, PMCID2931773, DOI10.1158/1940-6207.CAPR-09-0160, lire en ligne, consulté le ).
William Crowe, Christopher T. Elliott et Brian D. Green, « A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer », Nutrients, vol. 11, no 11, (ISSN2072-6643, PMID31694233, PMCID6893523, DOI10.3390/nu11112673, lire en ligne, consulté le ).
Raphaëlle L. Santarelli, Jean-Luc Vendeuvre, Nathalie Naud et Sylviane Taché, « Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats », Cancer Prevention Research (Philadelphia, Pa.), vol. 3, no 7, , p. 852–864 (ISSN1940-6215, PMID20530708, PMCID2931773, DOI10.1158/1940-6207.CAPR-09-0160, lire en ligne, consulté le ).
William Crowe, Christopher T. Elliott et Brian D. Green, « A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer », Nutrients, vol. 11, no 11, (ISSN2072-6643, PMID31694233, PMCID6893523, DOI10.3390/nu11112673, lire en ligne, consulté le ).
pubmed.ncbi.nlm.nih.gov
Raphaëlle L. Santarelli, Jean-Luc Vendeuvre, Nathalie Naud et Sylviane Taché, « Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats », Cancer Prevention Research (Philadelphia, Pa.), vol. 3, no 7, , p. 852–864 (ISSN1940-6215, PMID20530708, PMCID2931773, DOI10.1158/1940-6207.CAPR-09-0160, lire en ligne, consulté le ).
William Crowe, Christopher T. Elliott et Brian D. Green, « A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer », Nutrients, vol. 11, no 11, (ISSN2072-6643, PMID31694233, PMCID6893523, DOI10.3390/nu11112673, lire en ligne, consulté le ).
