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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
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Oxid Med Cell Longev 2013: 940603, 2013

[DOI] [PubMed] [Google Scholar] 139.Radwan SM, Alqulaly M, Elsaeed MY, Elshora SZ, Atwa AH, Wasfey EF

[DOI] [PubMed] [Google Scholar] 392.Friebus-Kardash J, Gackler A, Kribben A, Witzke O, Wedemeyer H, Treckmann J, Herzer K, et al
