Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

By Lu Xiaoqi   He Zisen   Lin Zhiqing   Zhu Yuanyuan   Yuan Linxi   Liu Ying   Yin Xuebin  

Nutrients, Vol. 10, Iss. 3, 2018-03 ,pp. : 317-317

MDPI

Access to resources Recommend Favorite

Seafood Processing and Safety

By Jahncke Michael L.  

Foods, Vol. 5, Iss. 2, 2016-05 ,pp. : 34-34

MDPI

Access to resources Recommend Favorite

Seafood and Water Management

By van Ruth Saskia M.   Brouwer Erwin   Koot Alex   Wijtten Michiel  

Foods, Vol. 3, Iss. 4, 2014-12 ,pp. : 622-631

MDPI

Access to resources Recommend Favorite

Seafood Safety and Quality: The Consumer’s Role

By Hicks Doris T.  

Foods, Vol. 5, Iss. 4, 2016-10 ,pp. : 71-71

MDPI

Access to resources Recommend Favorite

Health Risk Assessment for Cyanobacterial Toxins in Seafood

By Mulvenna Vanora   Dale Katie   Priestly Brian   Mueller Utz   Humpage Andrew   Shaw Glen   Allinson Graeme   Falconer Ian  

International Journal of Environmental Research and Public Health, Vol. 9, Iss. 3, 2012-03 ,pp. : 807-820

MDPI

Access to resources Recommend Favorite