A - Papers appearing in refereed journals
Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, S. P., Mowat, H., Norman, K., Scott, P. R., Stroud, J. L., Tucker, M., White, P. J., Zhao, F-J. and Hurst, R. 2011. Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry. 126, pp. 1771-1778. https://doi.org/10.1016/j.foodchem.2010.12.079
Authors | Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, S. P., Mowat, H., Norman, K., Scott, P. R., Stroud, J. L., Tucker, M., White, P. J., Zhao, F-J. and Hurst, R. |
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Year of Publication | 2011 |
Journal | Food Chemistry |
Journal citation | 126, pp. 1771-1778 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.foodchem.2010.12.079 |
Open access | Published as non-open access |
Funder project or code | SEF |
Trace element dynamics in soils and plant uptake | |
Biofortification of wheat with selenium to increase human dietary intake BAGELS | |
ISSN | 0308-8146 |
Publisher | Elsevier Sci Ltd |
Permalink - https://repository.rothamsted.ac.uk/item/8q7y6/selenium-concentration-and-speciation-in-biofortified-flour-and-bread-retention-of-selenium-during-grain-biofortification-processing-and-production-of-se-enriched-food
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