Red Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes: The Involvement of Advanced Lipoxidation Endproducts
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Title
Red Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes: The Involvement of Advanced Lipoxidation Endproducts
Authors
Keywords
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Journal
Advances in Nutrition
Volume 4, Issue 4, Pages 403-411
Publisher
Oxford University Press (OUP)
Online
2013-07-16
DOI
10.3945/an.113.003681
References
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