Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food

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

AuthorsHart, 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.
Year of Publication2011
JournalFood Chemistry
Journal citation126, pp. 1771-1778
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2010.12.079
Open accessPublished as non-open access
Funder project or codeSEF
Trace element dynamics in soils and plant uptake
Biofortification of wheat with selenium to increase human dietary intake BAGELS
ISSN0308-8146
PublisherElsevier Sci Ltd

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