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

Published 2010 View Full Article

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Title
Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations
Authors
Keywords
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Journal
AMERICAN JOURNAL OF CLINICAL NUTRITION
Volume 91, Issue 5, Pages 1180-1184
Publisher
Oxford University Press (OUP)
Online
2010-03-25
DOI
10.3945/ajcn.2009.28526
References
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