Cite
HARVARD Citation
Ohtoyo, M. et al. (2016). Component of Caramel Food Coloring, THI, Causes Lymphopenia Indirectly via a Key Metabolic Intermediate. Cell chemical biology. 23 (5), pp. 555-560. [Online].
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Ohtoyo, M. et al. (2016). Component of Caramel Food Coloring, THI, Causes Lymphopenia Indirectly via a Key Metabolic Intermediate. Cell chemical biology. 23 (5), pp. 555-560. [Online].