Li, Z., Henning, S. M., Zhang, Y., Zerlin, A., Li, L., Gao, K., . . . Heber, D. (2010). Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations(1)(2)(3)(4). American Society for Nutrition.
Chicago ZitierstilLi, Zhaoping, et al. Antioxidant-rich Spice Added to Hamburger Meat During Cooking Results in Reduced Meat, Plasma, and Urine Malondialdehyde Concentrations(1)(2)(3)(4). American Society for Nutrition, 2010.
MLA ZitierstilLi, Zhaoping, et al. Antioxidant-rich Spice Added to Hamburger Meat During Cooking Results in Reduced Meat, Plasma, and Urine Malondialdehyde Concentrations(1)(2)(3)(4). American Society for Nutrition, 2010.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.