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

Research output: Contribution to journal › Letter, comment/opinion or interview › peer-review

Original language	English
Pages (from-to)	996-997
Journal	American Journal of Clinical Nutrition
Volume	92
Issue number	4
DOIs	https://doi.org/10.3945/ajcn.2010.29976
Publication status	Published - 1 Oct 2010

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

author = "D.D. Mellor and H. Hamer and S. Smyth and S.L. Atkin and F.L. Courts",

year = "2010",

month = oct,

day = "1",

doi = "10.3945/ajcn.2010.29976",

language = "English",

volume = "92",

pages = "996--997",

journal = "American Journal of Clinical Nutrition",

issn = "0002-9165",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

AU - Mellor, D.D.

AU - Hamer, H.

AU - Smyth, S.

AU - Atkin, S.L.

AU - Courts, F.L.

PY - 2010/10/1

Y1 - 2010/10/1

UR - https://www.scopus.com/pages/publications/78049445450

UR - https://academic.oup.com/ajcn/article/92/4/996/4597632

U2 - 10.3945/ajcn.2010.29976

DO - 10.3945/ajcn.2010.29976

M3 - Letter, comment/opinion or interview

SN - 0002-9165

VL - 92

SP - 996

EP - 997

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

IS - 4

ER -