Supplemental Nitrate in Cured Meats as a Means to Potentially Increase Dietary Nitric Oxide
| Autor: | E. L. Usinger, E. M. Larson, S. E. Niebuhr, C. A. Fedler, K. J. Prusa, J. S. Dickson, R. Tarté, J. G. Sebranek1 |
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| Rok vydání: | 2017 |
| Zdroj: | Meat and Muscle Biology. 1:30-30 |
| ISSN: | 2575-985X |
| DOI: | 10.22175/rmc2016.029 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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