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 CourtsAntioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations
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Journal
American Journal of Clinical NutritionVolume
92Pagination
996-997Location
United StatesISSN
0002-9165eISSN
1938-3207Language
EnglishPublication classification
CN.1 Other journal articleIssue
4Publisher
AMER SOC CLINICAL NUTRITIONUsage metrics
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