Consumption of minimally processed foods as protective factors in the genesis of squamous cell carcinoma of the head and neck in Brazil.

by Olívia Perim Galvão De Podestá, Stela Verzinhasse Peres, Luciane Bresciani Salaroli, Monica Cattafesta, José Roberto Vasconcelos De Podestá, Sandra Lúcia Ventorin von Zeidler, José Carlos de Oliveira, Luiz Paulo Kowalski, Mauro Kasuo Ikeda, Paul Brennan, Maria Paula Curado
Published 2019-01-01