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Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

Version 2 2024-06-18, 12:32
Version 1 2023-01-31, 23:05
journal contribution
posted on 2024-06-18, 12:32 authored by DD Mellor, H Hamer, S Smyth, SL Atkin, FL Courts
Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

History

Journal

American Journal of Clinical Nutrition

Volume

92

Pagination

996-997

Location

United States

ISSN

0002-9165

eISSN

1938-3207

Language

English

Publication classification

CN.1 Other journal article

Issue

4

Publisher

AMER SOC CLINICAL NUTRITION

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