@article{0dda3bc20be7446593339aec18676aff,
title = "Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations",
author = "Mellor, \{Duane D.\} and Hilary Hamer and Stephen Smyth and Atkin, \{Stephen L.\} and Courts, \{Fraser L.\}",
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 B.V.",
number = "4",
}