Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations (Q33790494)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations |
scientific article |
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Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations (English)
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Zhaoping Li
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Susanne M Henning
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Yanjun Zhang
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Alona Zerlin
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Luyi Li
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Kun Gao
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Ru-Po Lee
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Hannah Karp
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Gail Thames
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Susan Bowerman
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David Heber
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