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10.1016/j.cell.2011.02.013 Cell 41 HuS.FrankeR
Beim Verzehr von hauptschlich rotem Fleisch werden die beiden Aminosuren Methionin und Lysin zugefhrt, aus denen im Krper der vitaminhnliche Stoff hergestellt wird
2019;7(3) doi: 10.3390/healthcare7030089.89 [DOI] [PMC free article] [PubMed] [Google Scholar] 101.Liu S., Wu H.-J., Zhang Z.-Q., et al
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
