Open AccessAntioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations
Author(s) -
Duane Mellor,
Henrike M. Hamer,
S. Smyth,
Stephen L. Atkin,
Fraser L. Courts
Publication year - 2010
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.2010.29976
Subject(s) - malondialdehyde , chemistry , food science , antioxidant , ingestion , biochemistry
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