Changes in l-carnitine content of fish and meat during domestic cooking.

Rigault, Caroline; Mazué, Frédéric; Bernard, Arnaud; Demarquoy, Jean; Le Borgne, Françoise

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Changes in l-carnitine content of fish and meat during domestic cooking.

Rigault, Caroline; Mazué, Frédéric; Bernard, Arnaud; Demarquoy, Jean; Le Borgne, Françoise.

Affiliation

Rigault C; Inserm U866, Dijon F-21079, France; University of Dijon, Laboratoire de Biochimie Métabolique et Nutritionnelle, 6 blvd Gabriel, 21000 Dijon, France.

Meat Sci ; 78(3): 331-5, 2008 Mar.

Article in En | MEDLINE | ID: mdl-22062286

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Document type: Article Affiliation country: France Country of publication: United kingdom