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.

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)doi:10.1016/j.foodchem.2010.12.079
Open accessPublished as non-open access
Funder project or codeSEF

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

9 total views
0 total downloads
1 views this month
0 downloads this month