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Mitochondrial fatty acid synthesis and respiration
Accessed 28 June 2021 Acknowledgements We thank UCSI University for supporting and providing facility for this project
The bioavailability of L-Carnitine from food in individuals adapted to low carnitine diets (i.e., vegetarians) is higher (66%-86%) than in those adapted to high carnitine diets (i.e., regular red meat eaters
Sarwar N, Danesh J, Eiriksdottir G, Sigurdsson G, Wareham N, Bingham S, et al
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