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Description
A., Cozzolino, F
Comparative Analysis of Carnitine Content in Foods An analysis that compares the carnitine content of various food groups shows that red meats (beef and lamb in particular) are the most abundant sources, followed by milk, fish, and chicken, while all the plant foods have rather low amounts of carnitine
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J Ped Gastroenter Nutr 1993
Sep-Oct 2019;1(5):253262
Importantly, some limitations of this study need to be addressed
