June 1, 2023
Author(s)
Yong Woong Jun, Melis Kant, Erdem Coskun, Pawel Jaruga, Miral M. Dizdar, Eric T. Kool
Consumption of foods prepared at high temperatures has been associated with numerous health risks. To date, the chief identified source of risk has been small molecules produced in trace levels by cooking and react with healthy DNA upon consumption. Here