Work

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

Year: 2010

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2010.12.079

Authors: D.J. Hart, S.J. Fairweather-Tait, M.R. Broadley, S.J. Dickinson, I. Foot, P. Knott, S.P. McGrath, H. Mowat, K. Norman, P.R. Scott, J.L. Stroud, M. Tucker, P.J. White, F.J. Zhao, R. Hurst

Institutions: Norwich Research Park, Quadram Institute, University of East Anglia, University of Nottingham, Premier Foods (United Kingdom), Limagrain (United Kingdom), Marks and Spencer (United Kingdom), Rothamsted Research, Velcourt (United Kingdom), The Stables, Yara (United Kingdom)

Language: English

Topic: Selenium in Biological Systems

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1997626487

FWCI: 5.859

Cites: 29

Cited by: 135

Related to: 10