Work

Reduced Risk of Esophageal Cancer Associated With Green Tea Consumption

Year: 1994

Type: article

Study design: Observational Study

Source: JNCI Journal of the National Cancer Institute

DOI: 10.1093/jnci/86.11.855

Authors: Y. T. Gao, J. K. McLaughlin, W. J. Blot, B. T. Ji, Q. Dai, J. F. Fraumeni

Institutions: Shanghai Cancer Institute, National Cancer Institute

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2068598785

FWCI: 29.64

Cites:

Cited by: 337

Related to: 10