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

D.D. Mellor, H. Hamer, S. Smyth, S.L. Atkin, F.L. Courts

Research output: Contribution to journalLetter, comment/opinion or interviewpeer-review

Original languageEnglish
Pages (from-to)996-997
JournalAmerican Journal of Clinical Nutrition
Volume92
Issue number4
DOIs
Publication statusPublished - 1 Oct 2010

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