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Beim Verzehr von hauptschlich rotem Fleisch werden die beiden Aminosuren Methionin und Lysin zugefhrt, aus denen im Krper der vitaminhnliche Stoff hergestellt wird
Spiekerkoetter, U., Bastin, J., Gillingham, M., Morris, A., Wijburg, F., and Wilcken, B
To assess whether the statistical power of this MR analysis meets the required threshold, we calculated a power of 0.83, which partially validates the reliability of our study
Neal EG, Zupec-Kania B, et al
