Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption
Publisher： Cambridge University Press
E-ISSN： 1475-2662|68|1|261-270
ISSN： 0007-1145
Source： British Journal of Nutrition, Vol.68, Iss.1, 1992-07, pp. : 261-270
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