Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity
Gotoh, N., Watanabe, H., Osato, R., Inagaki, K., Iwasawa, A., Wada, S.
Published in Food and chemical toxicology (01.04.2006)
Published in Food and chemical toxicology (01.04.2006)
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