Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control study

CHEN-YU LIUHsu Y.-H.Wu M.-T.Pan P.-C.Ho C.-K.Su L.Xu X.Li Y.Christiani D.C.Chang T.-T.Lin S.-F.Chiou S.-S.Jang R.-C.Hsiao H.-H.Liu T.-C.Lin P.-C.Wong Y.-C.Wu H.-B.Lin S.-J.Sun Y.-M.Hsieh K.-S.Chang Y.-H.Wong Y.-C.Wu H.-B.Lin S.-J.Sun Y.-M.Hsieh K.-S.Chang Y.-H.2023-03-072023-03-0720091471-2407https://www.scopus.com/inward/record.uri?eid=2-s2.0-62649153947&doi=10.1186%2f1471-2407-9-15&partnerID=40&md5=501a8e0f0999ca52ce1d55901e29e3b9https://scholars.lib.ntu.edu.tw/handle/123456789/628969Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control studyjournal article10.1186/1471-2407-9-15191441452-s2.0-62649153947