Work

Urinary Malondialdehyde‐Equivalents during ingestion of meat cooked at high or low temperatures

Year: 1995

Type: article

Source: Lipids

DOI: 10.1007/bf02536291

Authors: Ellen D. Brown, Virginia C. Morris, Donna G. Rhodes, Rashmi Sinha, Orville A. Levander

Institutions: Agricultural Research Service, United States Department of Agriculture, Beltsville Human Nutrition Research Center, Beltsville Agricultural Research Center, National Institutes of Health, National Cancer Institute

Language: English

Topic: Antioxidant Activity and Oxidative Stress

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funders: Georgetown University, National Cancer Institute

Award: G4236010078

OpenAlex ID: W2054433280

FWCI: 0.723

Cites: 19

Cited by: 40

Related to: 10