대구한의대학교 향산도서관

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Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations: / Li, Zhaoping,Henning, Susanne M,Zhang, Yanjun,Zerlin, Alona,Li, Luyi,Gao, Kun,Lee, Ru-Po,Karp, Hannah,Thames, Gail,Bowerman, Susan,Heber, David / American Society for Clinical Nutrition / (The)American Journal of clinical nutrition / 2010 /
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