Please use this identifier to cite or link to this item: https://doi.org/10.1093/carcin/bgm171
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dc.titleGreen tea and black tea consumption in relation to colorectal cancer risk: The Singapore Chinese Health Study
dc.contributor.authorSun, C.-L.
dc.contributor.authorYuan, J.-M.
dc.contributor.authorYu, M.C.
dc.contributor.authorKoh, W.P.
dc.contributor.authorLee, H.-P.
dc.date.accessioned2011-07-25T06:58:44Z
dc.date.available2011-07-25T06:58:44Z
dc.date.issued2007
dc.identifier.citationSun, C.-L., Yuan, J.-M., Yu, M.C., Koh, W.P., Lee, H.-P. (2007). Green tea and black tea consumption in relation to colorectal cancer risk: The Singapore Chinese Health Study. Carcinogenesis 28 (10) : 2143-2148. ScholarBank@NUS Repository. https://doi.org/10.1093/carcin/bgm171
dc.identifier.issn01433334
dc.identifier.issn14602180
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24448
dc.sourceScopus
dc.typeArticle
dc.contributor.departmentCOMMUNITY,OCCUPATIONAL & FAMILY MEDICINE
dc.description.doi10.1093/carcin/bgm171
dc.description.sourcetitleCarcinogenesis
dc.description.volume28
dc.description.issue10
dc.description.page2143-2148
dc.identifier.isiut000250676400012
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